What flavourings can be put into a white sauce?

Answer 1

another recipe is milk, cream, butter, and flour. In a double boiler add milk and cream together. You can add a whole onion and a few bay leaves to add a little flavour to it. let it simmer till the onion becomes soft. Mix raw butter and flour in a bowl till it resembles shortbread cookie dough. Use this mixture to thicken the sause. Remove the onion and bay leaves the pour the sause through a strainer and it's ready to use.

Answer 2

The basic White sauce, or Bechemel, consists of a roux (flour and butter) and milk, salt and pepper. It is one of the four traditional basic sauces white, blond, brown and Hollandaise...or 5 main sauces with the addition of tomato based sauce.

A light sauce made with a broth (made from unroasted bones, chicken broth, etc) is also considered a white sauce, but usually the flour and butter are cooked a little longer than more Bechemel, coloring it slightly, and the result is a blonde sauce...another one of the mother sauces...called a veloute . (Sorry, my PC is not inserting the appropriate accent marks in the French names.)

While the basic Bechamel sauce only requires the above ingredients, it is often flavored with onion/thyme/bay, etc.

As one of these "mother sauces", Bechamel can be modified or augmented endlessly and the derivatives go in and out of style. Traditional derivatives that may be found today include Cream Sauce, by adding cream to the basic sauce; Mornay Sauce, by adding a Swiss Cheese, like Gruyere, and an equal amount of Parmesan; Nantua, cream sauce additionally flavored with crayfish, etc. But, there are many "children" of white sauces. In a way, almost any cream soup can be considered a thin derivative of white sauce!

Answer 3

smal sauces including cream sauce, mornay sauce, cheddar cheese sauce, mustard sauce, soubise sauce,tomatoed soubise sauce and nantua sauce

Answer 4

need 16 derivative of veloutes (sauces)

Answer 5

Bacon, leeks and pepper

Answer 6

what is hot and cold sauces .