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Sauces - White -  Marian's White Sauce Post by :bnthroop Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2052

Click below to download : Sauces - White - Marian's White Sauce (Format : PDF)

Sauces - White - Marian's White Sauce

2 Tbsp. + 1-1/2 tsp. butter (room temp.)
2 Tbsp. + 1-1/2 tsp. all-purpose flour
3/8 tsp. salt
1/2 tsp. onion powder
1-1/2 cups warm milk
2 Tbsp. freshly shredded Parmesan cheese

In a small bowl, combine first four ingredients with a fork until well blended. Press together in a lump. If preparing this ahead of time you can chill until ready to use.

Place lump in a small saucepan, turning heat to medium-high. As mixture is melting, stir constantly but gently.
When mixture begins to bubble allow it to cook for about 1 minute - stirring constantly.

Gradually add in warm milk, whisking well after each addition until mixture is smooth. I use 3 additions.
After final addition, bring sauce to a boil, then add cheese. Stirring constantly - bring sauce back to boil until cheese melts. Reduce heat and cook a further 3-5 minutes - stirring frequently.

Makes about 1-1/2 cups of sauce.

Addition Suggestions: basil, dill, garlic (minced or powdered), parsley, tarragon, white pepper, nutmeg, diced tomato, tobasco sauce, toasted pine nuts or any combination of the above.
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Sauces - White Sauce Sauces - White Sauce

Sauces - White Sauce
White SauceThis was stolen from Sammy Stone, who says he stole it from someone else, but can no longer remember from whom. Vary to suit your taste. 1/2 cup white or red wine vinegar 1/4 cup water 1 teaspoon (or more) pepper 2 tablespoons sugar, or to taste 1/2 cup mayonnaise Add more or less mayonnaise for a thicker or thinner sauce and/or less water for a stronger sauce. You may add more, not less, pepper. Many insist it's not right without as much as 1 to 1 1/2 tablespoons of pepper. Some say just the idea of adding sugar is

Sauces - White -  Bechamel Sauces - White - Bechamel

Sauces - White -  Bechamel
3 tablespoons butter 2 cups milk 3/4 teaspoon salt 1/4 teaspoon white pepper Dash of ground nutmeg, if desired Melt the butter in pan over low heat, stir in the flour with a whisk until smooth. Add the milk gradually, stirring constantly; cook until sauce is thick. Stir in salt, pepper and nutmeg (if using it). If not using right away press a piece of wax paper or Saran wrap to its surface to prevent it from skinning over. (You can add Parmesan to this)