White Sauce (no lumps)

Simple sailing / live-aboard recipes that are nice and easy to do
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mySerenity
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Joined: Thu May 04, 2006 7:36 pm
Location: Brisbane Australia
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White Sauce (no lumps)

Post by mySerenity » Wed Mar 24, 2010 3:09 am

Ever wondered how they quickly made a white sauce with no lumps? :o Just remember 1.2.3 and you must have a SS whisk.



1 x level tablespoon - butter (or margarine),

2 x heaped tablespoons - flour (any type),

3 x cups of milk



Toss all into a pot and put on moderate heat. Whisk and continue gently whisking till it comes to the boil, then turn down, add a pinch of salt and milk to keep a runny consistency.



If you want a 'flash tasting' sauce, add some finely chopped fresh garlic, but cook in for 1 minute. Easy as...



If lumps did form, just add some grated cheese before serving...no one will know the difference. (The lumps are because you stopped whisking or had the heat to high).
James
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stewkim

White Sauce (no lumps)

Post by stewkim » Thu Apr 08, 2010 7:35 am

I do my sauce exactly the same and for something different I add in a half teaspoon of mild english mustard at the same time as the milk. It goes well with types of meats. And yes, don't forget to keep whisking.

terryk
Posts: 320
Joined: Wed Jan 10, 2007 10:37 pm
Location: Gosford

White Sauce (no lumps)

Post by terryk » Thu Apr 08, 2010 6:09 pm

An added bonus, fry some chopped onion in a little olive oil until opaque then add your flour/milk mix, season with pepper and a touch of nutmeg. :D This is great if you have one of those vacumm cookers to do a corned silver side :!:

cheers

terryk

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