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.
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!
smal sauces including cream sauce, mornay sauce, cheddar cheese sauce, mustard sauce, soubise sauce,tomatoed soubise sauce and nantua sauce
need 16 derivative of veloutes (sauces)
Bacon, leeks and pepper
what is hot and cold sauces .
no sadly not
no- only salads and flavourings- spices and water make the sauce 4 the coleslaw
It will say white sauce on it.
Add lemon juice or white vinegar. :-)
the red sauce is the best and better than the white
Béchamel is one basic white sauceRoux is another basic white sauce
bechamel sauce use in pasta that we cal it white sauce
Bearnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar, flavoured with herbs.
Bechamel sauce is also known as white sauce!
Well if its lasagna you're meant to use lasagna sheets(you can use noodles if you want though that's void the point 8-)) and the general idea is to make the layers(starting from bottom up) white sauce lasagna sheet bol. sauce lasagna sheet white sauce lasagna sheet bol. sauce you keep following the pattern until you run out of space and then you top the top layer of white sauce with cheese, if you like.
The original oyster sauce is said to have been produced by Lee Kam Sheung, from Nam Shui Village in Guangdong, China.It was traditionally made by boiling oysters.Now mostly made from oyster extract and other flavourings including sugar.
Is called a bechamel sauce or a roux.