Best White Sauce Base Recipes
WHITE BASE SAUCE
Master this simple Béchamel to make your dishes rich and creamy. To avoid it catching and burning, keep a close eye on it and make sure you stir it constantly.
Provided by Jamie Oliver
Categories Sauces Tesco Community Cookery School with Jamie Oliver
Time 50m
Yield 2 litres
Number Of Ingredients 6
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel and roughly chop the onions.
- Trim, wash and slice the leeks.
- Place a pan large enough to hold all the ingredients on a medium heat with the oil and butter.
- Add the vegetables and cook with the lid on for 30 minutes or until the vegetables are softened and lightly coloured, stirring every so often.
- Tip in the flour and stir it into the buttery veg until well mixed.
- Divide the milk between three cups and add one cup to the pan, stirring until completely incorporated. Add the second cup and repeat.
- Pour in the remaining milk and bring to the boil, stirring continuously.
- Reduce the heat to low and cook for 20 minutes or until thickened, stirring regularly.
- Carefully pour the sauce into a clean pan, leaving behind any burnt bits that are stuck to the bottom, and whiz with a stick blender until smooth. Season to taste with salt and pepper.
Nutrition Facts : Calories 94 calories, Fat 4.5 g fat, SaturatedFat 2.6 g saturated fat, Protein 3.8 g protein, Carbohydrate 10.4 g carbohydrate, Sugar 5.1 g sugar, Sodium 0.1 g salt, Fiber 0.6 g fibre
BASIC WHITE SAUCE
You can make this basic white sauce recipe with flour, butter, milk, and seasonings. Variations include adding cheese, herbs, spices, or mustard.
Provided by Diana Rattray
Categories Sauces
Time 14m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Melt butter in a saucepan over low heat.
- Stir in flour.
- Whisk constantly and cook for about 2 minutes. Do not brown.
- Gradually stir in milk and continue cooking over low heat, constantly stirring, until sauce begins to thicken.
- Cook for 1 minute longer, still stirring constantly. Season with salt and pepper, to taste.
- For a richer sauce, add a few tablespoons of heavy cream.
Nutrition Facts : Calories 65 kcal, Carbohydrate 4 g, Cholesterol 13 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 147 mg, Sugar 2 g, Fat 5 g, ServingSize 1 Cup (6 Servings), UnsaturatedFat 0 g
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
WHITE SAUCE
I learned to make white sauce in Home Ec too many years ago to count. It can be used as a base for lots of dishes. I use it for macaroni and cheese for my granddaughter.
Provided by CJO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 2.9 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 33 mg, Sugar 1.4 g
WHITE SAUCE BASE
A white sauce base that can flavor to taste. As you've seen from my other recipes I like things simple, easy, and use common ingredients for a great taste. Sometimes I'll add garlic powder, cream cheese and/or Parmesan cheese to make an alfredo sauce. Unfortunately I don't have the exact measurements of the add-ins because I usually make the sauce to taste for the meal. I would recommend stirring in your extra ingredients very small amounts and let the sauce steep. The milk will hide the flavors of your extra ingredients at first and will take time to work through the mixture. For best results always use real butter or a butter blend that is at least half butter.
Provided by Erv Kosch
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a heavy saucepan on a low heat.
- Add all dry ingredients to make a well-blended thick paste.
- Add milk slowly while stirring. Small amounts of milk at first are best. Make sure to scrap the dry mix off the side of the pan. Left over dry mix will burn and ruin the taste.
- Increase heat to medium.
- Bring sauce to very a light simmer.
- Remove the sauce from heat and serve.
Nutrition Facts : Calories 168.7, Fat 13.1, SaturatedFat 8.3, Cholesterol 40, Sodium 702.6, Carbohydrate 8.7, Fiber 0.1, Protein 4.5
WHITE SAUCE MIX
"I keep this mix handy in my fridge so when I'm in a hurry, there is less measuring and fewer ingredients to get out," reports Joan Baskin, Black creek, British Columbia. "I've never had a lump white sauce using this recipe."
Provided by Taste of Home
Time 10m
Yield 1 cup sauce per batch.
Number Of Ingredients 6
Steps:
- Combine dry milk, flour and salt; mix well. Cut in butter until mixture resembles fine crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total). , To prepare white sauce: For a thin white sauce, combine 1/3 cup mix and 1 cup water in a saucepan. For a medium white sauce, use 1/2 cup mix. For a thick white sauce, use 3/4 cup of mix. Bring to a boil over medium heat; cook and stir for 2 minutes.
Nutrition Facts : Calories 209 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 561mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 7g protein.
WHITE SAUCE FOR PASTA
My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.
Provided by KEIRISTY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 7.8 g, Cholesterol 20.3 mg, Fat 12.4 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 418.8 mg, Sugar 2.9 g
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