White Sauce Cheesy Or Not Medium Sauce Recipes
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 OR CHEDDAR WHITE SAUCE
For use in my Vegetable Melange Au Gratin recipe (#111644). Great for vegetables, omelets, souffles. For a richer white sauce, substitute light cream for milk, omitting salt. Can be made thinner for soups.
Provided by SmHerndon
Categories Sauces
Time 15m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
- Remove sauce immediately upon bubbling.
- CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).
WHITE SAUCE OR BECHAMEL SAUCE
This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.
Provided by Marion Cunningham
Categories Sauce Milk/Cream Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
- Cheese Sauce.
- Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
- How hot should the milk be?
- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
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 CHEESE SAUCE
This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.
Provided by Wilemon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 1.2 g, Cholesterol 44.5 mg, Fat 16.8 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 10.6 g, Sodium 293.7 mg, Sugar 0.5 g
WHITE SAUCE (CHEESY OR NOT) MEDIUM SAUCE
Make and share this White Sauce (Cheesy or Not) Medium Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 20m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter over low heat in sauce pan.
- Blend in flour and seasoning over low heat, stirring constantly, until mixture is smooth and bubbly.
- Allow to cook for at least 1 minute to eliminate raw flour flavor.
- Remove from heat, SLOWLY add milk, stirring constantly to make a smooth paste; stir in remaining milk.
- Return to heat, stirring constantly.
- Bring to a boil again and keep stirring until thickened.
- If you want cheesy white sauce, add 1/2 cup shredded cheese (you can add as much cheese as you like to make it as cheesy as you wish).
- Cover pan with tight fitting lid to prevent film formation until sauce is to be used.
- Use on creamed and scalloped foods, sauces, gravies and in vegetable dips.
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