How often do you prepare sauces? I propose to replenish your menu and learn how to make a basic white sauce. It is a basic sauce, on the basis of which dozens of other sauces can be prepared, and thereby diversify the daily routine of boring dishes, opening up new gastronomic flavors.
- General \ asset cooking time: \
- Servings Per Container: 3 Servings
- Calories (100g): 58 kcal
- Cost: very economical
How to make a white base sauce
- Broth - 550 ml
- Butter - 25 g
- Wheat flour - 25 g
- Roots - 25 g (parsley or celery root)
- Onions - 25 g
- Salt to taste
- Lemon juice - to taste or 1 g of citric acid
Preparation: Step 1
You need to start preparing the white sauce by browning the flour. To do this, you need to take a dry frying pan, pour flour into it and put it on fire just below average. Stir the flour in the pan constantly (!) With a spatula so that it evenly “fries”. The color of the flour should change from white to light cream (not red, not brown, but a delicate creamy shade).
If you overcook the flour and bring it to brown, then you will not have a basic white sauce, but a red sauce (this is a separate kind of sauces, and it also has a right to be, but it has nothing to do with our recipe, so be careful and attentive).
As soon as the flour has changed color, you need to turn off the heat and leave the pan to cool. The temperature should drop slightly - to about 60-70 degrees (this will take about 3-4 minutes).
Add ¼ part to slightly cooled flourprepared HOT broth and turn the fire back on.
A few words about broth. It can be cooked from pork, beef, poultry, or vegetables. If you have broth with salt, then this must be taken into account when adding salt to the finished sauce.
So, after adding ¼ part of the broth to the flour, you will get a thick, lumpy mixture. At this stage, you need to very actively stir with a spatula or whisk, trying to break all the lumps.
When the mixture is more homogeneous, you can add the remaining stock and stir the contents of the pan. You should get a pretty liquid base - it should be so, because the sauce will still cook for 25-30 minutes.
Finely dice the onion and parsley or celery root.
Add vegetables to the liquid mixture and simmer without lid 25-30minutes. Stir the sauce from time to time.
During cooking, the vegetables will give off their aroma, and the finished sauce will have a delicate, barely perceptible flavors of onions and roots.
How can you tell if the sauce is ready and you can stop the cooking process? Run the spatula over the bottom of the pan. If a path has formed and the sauce slowly flows inward, everything is ready.
Now the sauce needs to be rubbed through a sieve in order to get rid of the pieces of vegetables.
You can beat everything in a blender, but the taste of the sauce will be too bright and onion.
So, grate the sauce with a spatula through a fine sieve and return to the pan or saucepan.
The sauce should be brought to a boil, but not boiled. As soon as small bubbles appear, turn off the heat.
Now you can add salt, butter to the sauce …
… and also add lemon juice to taste.
The sauce is ready and can be poured into a gravy boat or immediately pour over the finished dish.
The consistency of the sauce should be uniform, smooth, and it should drain off the spoon with a thin ribbon.
You can serve white sauce with boiled or stewed chicken, beef, steamed vegetables, or simply season the pasta.
A variety of other sauces can be made based on this white sauce recipe. Add to it garlic, passed through a press, spices, other ingredients (for example, mushrooms, hard cheese, etc.) and you get new delicious sauces that will complement, as well as set off or emphasize the taste of the main dishes.
Things to know (Q&A)
What is the name of white sauce?
Béchamel sauce (/ˌbeɪʃəˈmɛl/ French: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. Béchamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.).
What is white sauce halal made of?
Here are some things that, in the two decades it's been around, intrepid food writers and recipe tinkerers have determined were a part of the Halal Guys' famed white sauce: Half mayo, half Greek yogurt . Miracle Whip, not mayo. Ranch dressing, Greek yogurt, and sour cream.
Which sauce is based on white stock?
It's a fancy French name for a white sauce that is stock based and thickened with a white roux. The stock used is usually chicken, veal, or fish. Velouté is considered one of the five 'mother sauces' that almost all of the classic French sauces are derived from.
What are the types of white sauce?
White Sauce Pasta is an easy-to-make recipe of cooked pasta in a delicious white sauce — also known as Béchamel sauce .
What is the other name for white sauce pasta?
White Sauce Pasta is an easy-to-make recipe of cooked pasta in a delicious white sauce — also known as Béchamel sauce .
What is gyro white sauce made of?
Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the correct pronunciation here). Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt .
What does white sauce taste like halal?
White sauce is another thing entirely, an Americanized concoction reportedly first invented by the owners of one of the most popular carts, The Halal Guys, in the 90's. It' tangy like yogurt sauce , garlicky like a good tahini, but with a luscious creaminess that's all its own.
Is Halal Guys white sauce spicy?
The first three white sauce ingredients comprise the basics used to make mayonnaise, while the "natural flavors" are kept under wraps. The fiery hot sauce includes ground red pepper, vinegar, salt, spices and concentrated lemon juice.
Is Halal white sauce dairy?
The Halal Guys are rightfully guarded about their secret sauce, revealing only that it's mayonnaise-based. … The first six ingredients are mayonnaise. There's no added dairy , because that would have to be stated. The “natural flavors” is where the magic is.
What is a sauce made with stock called?
A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. … The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).
What mother sauce uses white stock?
Velouté is similar to béchamel because it's a white sauce thickened with roux, but it features stock for the base instead of milk. Chicken stock is the most common choice, but you can also use other white stocks, such as those made from veal or fish.
What is the name of the sauce that is a thickened white stock?
Veloute Sauce — Veloute sauce is often called the “fat white sauce” or “rich white sauce.” This is a white sauce with a blondish color that starts with chicken, veal or fish stock that has been thickened with a white roux.
Can you make a roux with stock?
A roux is made from equal parts fat and flour, which then has milk or stock added to it and is the base for our main classic sauces. A roux (pronounced “roo”) is one of the basic thickening agents in cooking and is used primarily for thickening sauces and soups.