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Well, white sauces are by their very definition milk or milk product based sauces, rather than broth, stock, or say tomato based sauces. Brown gravy or au jus are by definition based on beef broth, beef stock or beef demiglace, whereas country gravy is a milk based gravy, generally served with pork chops or chicken fried steak. If you're asking why milk versus half and half versus light or heavy cream, my guess is the recipe you are looking at wants less fat than half and half or cream provide.
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What is bechamel sauce and its use?
Bechamel sauce is a variety of white sauce made from a roux of butter and flour, to which hot milk is added.
Can you make a fresh cream sauce without white whine?
Yes, you can use chicken broth. A favorite "mother sauce" is béchamel, made with flour, butter, and milk or cream.
Can you substitute tomatoes in bolognas sauce?
Tomatoes are not the main ingredient of Bolognese Sauce, it is a meat sauce. Onion, celery, carrots, milk, seasoning and milk with minced meat and white wine will create an excellent sauce
What is the function of milk in white sauce?
it gives it a flavour that nothing else can
What flour is used to make white sauce?
The flour used in the making of white sauce thickens as it cooks in the milk. Flour is used the thicken a lot of soups, stews, and sauces.
Can you make a carmel sauce with out milk?
yes you can. because u can use a subsitute from the milk.
What type of mother sauce is alfredo sauce?
bechamel sauce use in pasta that we cal it white sauce
What is Bechamel sauce?
Bechamel sauce is also known as white sauce. In a pan, you melt some butter. You then mix in some flour to make a paste called a roux. Milk is then added and the roux blended in and brought to a boil. The flour thickens the sauce.
Does shrimp sauce have milk in it?
what shrimp sauce
What wine can you use to cook pork chops?
Red wine, used judiciously, it can also be good for you.
What is bechamal sauce?
A bechamel sauce is a basic white sauce, used as a base for other many other sauces. It is made by whisking a roux (a mixture of butter & flour, that looks a bit like playdough, combined & cooked in a saucepan) with milk. The more milk you add, the thinner the sauce. You can then add things like parsley for a sauce to go on fish, cheese for the topping for lasagne, or mustard, for example. Bechamel is really flexible, and you can play with what you add and experiement - for the basic recipe see: http://www.bbc.co.uk/food/recipes/database/bechamelsauce_70004.shtml Have fun!
How could you modify white sauce?
It will say white sauce on it.
