Anyone have a great recipe for a white sauce (thick, not thin)?

Question

It's probably an error on my part, no doubt, but even on foodnetwork.com, my favorite place to find any type of recipe that's "do-able", all the white sauces are thin and runny. Thanks to anyone who can help me out!

Answer 1

1/c cup heavy cream, 1 stick butter, 1/2 cup parmesan cheese, 1 tempered egg, finely grated garlic, salt and pepper to taste.

Melt butter in saucepan, add in cream and stir vigorously. Temper the egg and add it to the mixure. Add the cheese slowly. Then the gratings on top and stir. Add cornstarch if it's a little too watery.

Answer 2

Melt 2 spoons of butter in Microwave. Add 2 spoons of flour, mix. add slowly 2 glasses of milk, salt pepper and nutmeg.

Put back in the mike for 1 1/2 minutes, mix, back in the mike.
Continue (total time dipends on power of oven).

When hot and thick you can add cheese in it. Without cheese, you have a bechamel, with cheese it is a sauce mornay.

MUCH easier to make in the mike, and results are guaranteed authentic and good.

Answer 3

Pick a recipe and add less liquid than it calls for. Just don't put it all in at once. You can always add more if it's too thick, but once it's thinned to much, you can't really fix it without getting lumps. Cook it slowly to thicken it. The proportion should be equal parts of flour and fat.

Answer 4

Makes approx. 4 cups of sauce
On low to medium heat, melt 5 or 6 Tablespoons of butter or margarine
Add desired seasonings to taste (salt, pepper, onion... or cinnamon,sugar, nutmeg... depending on type of food being served)
Add flour until you've formed a thick paste or ball
Slowly add small amount of milk and whisk until smooth and thickened. Repeat this process until desired amount and thickness is achieved.
Allow to cook approx. 7 min., stirring constantly. This extra time allows the flour to blend w/ the spices and to finish cooking to avoid that pasty taste.
My first attempts were a mess, too, and still, after 20+ years, comes out bad if I try to rush it. Slow and steady!

Answer 5

yes I agree, I think you are talking about a bechamel (sp?) sauce in which you mix equal parts melted butter and flour on a pot until the flour is combined with the butter and then add hot milk, stirring slowly until it gets thick. This entire process usually takes about 15 minutes depending on how much milk you add.

Answer 6

Take some cold water and mix it with a little bit of flour and stir it in with your sauce, my grandmother taught me that, great for SOS and Mac/Cheese.

Answer 7

if the sauces are thck and runny u cld make them a bit thicker by adding flour

Answer 8

Plenty on this site.