Sauce Series – White Sauces – 4 of 5

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.

 

Lemon Roux

 

Pan Gravy

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.

 

Hollandaise Sauce

2/4 cup butter

1 ½ tblsp. Lemon juice

3 egg yolks, well beaten with dash of salt

Cayenne pepper

 

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.

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

 

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

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The difference between Half & Half and Heavy Cream

Wonder no more about the difference between half and half, light cream, whipping cream and heavy cream.

milk fat scale

Milk Fat Scale

In one word, it comes down to one thing – fat.  The percentage of fat content is what differentiates how each product performs in recipes.

 

Heavy Cream and Light Cream are best used for adding to coffee or pouring over fruit.coffee-563800cocktail-glass-545371
soup-570922

Whipping Cream thickens soups and sauces.

* In order to make a whip, a minimum of 32% fat content is required.

Heavy Cream, at 36-40% fat content, is the most widely used in the making whipped cream and ice cream.whipped-cream-354174

Author’s Opinion: I haven’t researched who originated the fat scale and how each grade of milk was named, but it would make more sense to me if the last two – Heavy Cream and Whipped Cream were switched.

 

Additional Resources:

Southern Living  – Difference between Whipping Cream and Heavy Cream and how to use them.

Related Article by Emma Christensen : Difference between Half and Half,  Light Cream, Heavy Cream and Whipping Cream
http://www.thekitchn.com/whats-the-difference-halfandha-73203

Emma is the recipe editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer (Spring 2015).

Martha Stewart Explains the fat scale. *Cream information located between 4:55 – 8:16 on the video.

http://www.youtube.com/watch?v=4epI_4YYPZE

About.com – How to make your own heavy cream  substitute at home with milk and butter. *Not for whipping.

Whipping Tips by Alberta Milk

Coconut Milk Whipped Cream