i am making white sauce but i dont have a weighing scales how much ingredients do i use?

Answer 1

Same amount of butter and flour to make a roux.(use dessert spoon of flour).Add salt and pepper.Add to cups of milk adding in gently and gradually while stirring all the time so there aren't any lumps you should have white sauce in less than ten minutes!!!!!!

Answer 2

An easy pick would be a bigger California chardonnay. Look for one that has a little oak and a buttery finish. If chardonnays are not to your taste, you can go as light is a Washington state Gewürztraminer, which would bring out the flavors of pepper and lemon, but cut through the butter. However, do not go any sweeter than that. Avoid anything made from the muscat grape. Those are fine for dessert, but not with the meal. If you like reds, try a pinot noir or merlot. Both should go fine, but will enhance any fish flavors, good and bad. I wouldn't recommend them if you're working with frozen fish. Never pair reds with shellfish or mollusks.

Answer 3

first u need to make a roux consisting of equal parts fat and flour by weight...

3 ounces of flour by volume will roughly equal 2.5 ounces of oil by volume, combine that and heat while stirring until u detect a nutty odor

then u must add 40 oz of milk then bring the sauce to a boil for 20 minutes to let the roux thicken and cook out of the sauce then season with salt,pepper, and a pinch of nutmeg

Answer 4

Melt 1 Tablespoon of butter, add some flour to this to make it stiff, and gradually add milk and stirring. About 3/4 cup milk.

Answer 5

2 cups whole milk, 3 tbsp butter, 3 tbsp flour, salt, pepper.
Make a roux with the flour and butter, then slowly add the milk, stirring constantly until thickened. Season with s&p to taste.

Answer 6

Béchamel Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste

Answer 7

equal amouts of butter and flour. say you use a tablespoon butter you use a tablespoon flour. and liquid just till it is as thick as you would like