White sauces are made with milk, buttermilk, yogurt, coconut milk, butter, other white liquids and thickening agents.
Basic White Sauce
2 tblsp. Butter
2 tblsp. Flour
1 cup milk
½ tsp. salt
1/8 tsp. pepper
Melt butter and stir in flour. Gradually add milk and stir until mixture boils and thickens. Cook an additional 3 minutes.
Use on seafood, vegetables, fish, or meat.
Additions to white sauce:
Chopped parsley 2 – 4 tblsp.
Mustard – 2 tsp.
Cheese – ½ – 1 cup grated cheese
Horseradish Cream Sauce
½ cup heavy whipping cream, whipped to stiff peaks.
4 -6 tblsp. horseradish
½ tps. Salt
Pinch of pepper
Serve with ham, beef or fish.
Makes ¾ cup sauce.
Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.
To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.
2/4 cup butter
1 ½ tblsp. Lemon juice
3 egg yolks, well beaten with dash of salt
Divide butter in the three parts. Place one piece in top of a small double broiler, add lemon juice and egg yolks. Place over hot water (not boiling) and cook slowly, whisk constantly.
When butter is melted, add second piece. Keep whisking. As mixture thickens, add the final piece of butter.
Once the mixture is about as thick as gravy, remove from heat, add salt and serve immediately.
Can be used over vegetables (asparagus), fish, shellfish and poached eggs.
Lightly finish with cayenne pepper.
Makes: ¾ cup
Trouble shooting: If sauce is curdling, dilute by the teaspoon with hot water while constantly whisking.
Check out the other videos in this Sauce Series