I learnt how to make a white sauce in middle school and never looked back. There's something so wonderful about a nice thick white sauce. It's so useful to know how to make one too. You can make a cheese sauce for pasta, the white sauce on top of a lasange or a parsley sauce to go with your roast ham on a sunday. It's by far my favourite sauce but there are some easy to make mistakes with this seemingly simple sauce!
You need: Butter, Flour and Milk for the basic sauce but you can add to it at the end - cheese, parsley, chilli, bacon, the list goes on!
1. Melt a good knob of butter in the saucepan.
2. Slowly add a little flour at a time using a wooden spoon. Try to get the mixture to a warm bluetack consistency.
3. Once you have your rue start adding the milk. If you want a really thick sauce it would be better to add tiny amounts of milk to the mixture and stirring in till combined. It's a long process but it does pay off, I find this is better than just pouring all the milk in at once.
4. Once the mixture is starting to look runny add in the remainder of the milk and whisk.
5. Once you've whisked the sauce go back to your wooden spoon, turn the heat up a little bit and keep stirring until your sauce has thickened. Don't add Flour (unless you really need to) just have faith. Once the sauce is thick enough add any extras, but still add the salt and pepper to taste even if you're not adding more.
6. Use on lasange, pasta, potatos, roast dinner...anything!
Hope this guide helps, it's so much better than buying a sauce ready made and so much cheaper!!!
No comments:
Post a Comment