Rouxthe Basic White Sauce Recipes

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

KITTENCAL'S WHITE SAUCE/ROUX

Steps:

• For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
• Add in flour stirring/whisking constantly for 1 minute.
• Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
• Season with salt and pepper.
• For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
• Microwave on HIGH for 45 seconds or until thickened.
• Add in flour stirring until smooth.
• Gradually add in cream or milk; stir/whisk well.
• Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
• Stir in salt and pepper.
• Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
• VARIATIONS;.
• Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
• For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.

BASIC WHITE SAUCE/BECHAMEL SAUCE

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.