How is white sauce different from alfredo sauce?

Answer 1

Beurre blanc is a hot emulsified butter sauce with a reduction of vinegar and/or white wine and grey shallots. Butter is blended off the heat to prevent separation.

Hollondaise sauce is an emulsion of egg yolk, liquid butter, water and lemon juice whisked together over a low heat in a double boiler. Add salt and pepper for seasoning

Answer 2

Many people get confused between Bechamel sauce and Mornay sauce but they are basically very similar and used as a base for creamy pasta dishes and casseroles as well as toppings for Eggs Benedict, potatoes, chicken or vegetables. They are both made by creating a roux, which is basically a thick paste made by melting some fat, adding a little bit of flour and then cooking it with some warm milk to make a luscious creamy sauce. The difference between the two is that Mornay sauce starts out as a Bechamel, but then cheese is melted into the sauce at the end. Here are some recipes and tips for making both sauces.

Simple Bechamel Sauce

In a medium saucepan, melt 5 tablespoons of butter over medium-low heat until melted. Add in 4 tablespoons of all-purpose flour, and stir together with a wooden spoon until smooth. Turn the heat up to medium and cook the flour for about 5-7 minutes until it turns a golden sandy brown color and starts to get a nutty aroma.

In a separate saucepan, heat 4 cups of milk until it begins to boil (it should be warm and steaming, not completely boiled). Whisk in the milk, 1 cup at a time, to the flour and butter roux mixture, stirring constantly to remove lumps. Bring to a boil and cook for about 10 minutes (constantly stirring) until it becomes a smooth and thick creamy sauce. The sauce should be thick enough to coat the back of a spoon - test it out by drawing your finger through it and look for a clear separation. Sprinkle in a little bit of salt and pepper and a dash of nutmeg (if desired, this gives a great flavor!). Set aside until ready to use.

Simple Mornay Sauce

Follow the directions to make the Bechamel Sauce as per above. Once the sauce is done and removed from the heat, start adding shredded cheese (Swiss, Gruyere, Cheddar, or your favorite cheese that melts easily) to the sauce, one handful at a time, stirring constantly until melted completely.

Cooking Tips

• Try to always use unsalted butter and add salt to the recipe per your taste preference

• Don't add to much or too little flour, this can throw off the balance of your roux and make it too thin or too thick

• Always use a wooden spoon or spatula to scrape the bottom of the pan while cooking and prevent the sauce from burning

• Never use a burned roux for your sauce base. If your flour is dark brown and burned, it will ruin the delicate flavor of the sauce. Simply throw it out and start over!

• When stirring in the heated milk to your roux mixture, it should be warm and steaming with tiny bubbles, not boiling. If the milk is boiled it will taste scorched, and if the milk is too cold, it will take a lot longer to stir in to the roux and thicken the sauce.

• When making Mornay sauce, always remove your Bechamel sauce base from the heat before stirring in the cheese. This melts the cheese more gently and lessens your chances of the cheese curdling into the sauce.

• Bechamel and Mornay sauce isn't just for pasta! Get creative and try tossing it over cooked chicken or steak, over roasted vegetables and potatoes or even as a fondue.

Answer 3

Beurre blanc is a hot emulsified butter sauce with a reduction of vinegar and/or white wine and grey shallots. Butter is blended off the heat to prevent separation.

Hollondaise sauce is an emulsion of egg yolk, liquid butter, water and lemon juice whisked together over a low heat in a double boiler. Add salt and pepper for seasoning

Answer 4

Bechamel blends milk into a flour and butter roux, while veloute blends stock into the flour and butter roux.

Answer 5

They are the same thing.

Answer 6

It is thiner i think?