How to make White Sauce -
Rich and creamy sauce made out of refined flour.
This recipe is from the book Any Time Temptations.
Main Ingredients : Refined flour, Butter (मक्खन )
Cuisine : French
Course : Gravies, Sauces and Stocks
You can also find more Gravies, Sauces and Stocks recipes like Brown Sauce Sweet-Chilli Sauce Sichuan Sauce Sweet Coriander Sauce
White Sauce Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for White Sauce Recipe
Refined flour 1 1/2 tablespoons
Butter 2 tablespoons
Bay leaf 1
Onion peeled 1 medium
Cloves 2
Milk 1 1/2 cups
Salt to taste
White pepper powder 1/4 teaspoon
Nutmeg a pinch
Method
Step 1
Melt one and half tablespoons of butter in a thick-bottomed pan. Add the flour, stir and cook the roux (butter-flour mixture) over low heat with a wooden spoon.
Step 2
When it gets the sandy texture remove from the heat and cool. Wrap a bay leaf around the onion, fixing it with cloves at two ends. Add the studded onion to the milk and bring it a boil.
Step 3
When the milk boils, remove the onion and discard. Pour the boiling milk into the cold roux stirring continuously to avoid lumps. Simmer gently for two minutes. Add salt, pepper powder and nutmeg. Melt the remaining butter and layer the top of the sauce with it to avoid formation of skin.
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