how to make white sauce?

Answer 1

u mean like a white sauce for carbonara? what i do is this... and it would only cost u small amount of money.
just fry garlic and onion and then the bacon/ham and mushroom and then pour in 2 medium sized can of cream and them 1 can of milk(evaporated milk f u have that where u live) and then let it boil and it will thicken. add salt and pepper depending on ur taste and ur done! and if u want, u can add the cheese directly into the sauce too.

Answer 2

White Sauce (Bechamel Sauce)

1 tsp. butter
1 tbsp. of minced onion
1 cup whole milk or Half and Half
pinch of salt, white pepper and nutmeg
roux, about one ounce

Melt the butter and quickly saute the onion being careful not to brown it. Add the milk and bring to a boil, being careful not to let it boil over. Add the seasonings, very light on the nutmeg and keep at a low boil for a minute.

Add a little roux and stir with a whisk constantly. The sauce will begin to thicken for you. Be careful not to add too much roux. Add it a little at a time until the sauce coats the back of a spoon like a heavy cream soup consistency. Allow it to cook for a few minutes to get rid of any starchiness that might come from the roux.

Strain the sauce through a fine mesh strainer to remove the onion.

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You have just made a basic Bechamel Sauce. Doesn't sound that exciting. Wait til you see what you can do from here! Here are some ideas that will keep you busy. Remember, this is one of the Mother Sauces I spoke of earlier.

To your 1 cup of Bechamel you can add these ingredients to make a variety of sauces.

For a Cream Sauce, just add 1-2 ounces of Heavy Cream that has been heated.

For a Mornay Sauce, just add an ounce of grated Gruyere and a healthy pinch of Parmesan. Whisk in until melted and add a tsp. of fresh butter to finish. Thin with milk if necessary.

For a Cheddar Cheese Sauce, add a couple ounces on grated cheddar cheese and a pinch of dry mustard. Whisk to incorporate.

For a Mustard Sauce add tablespoon or more of your favorite mustard to the sauce. Taste for the desired flavor.




Or were you talking about Alfredo?


Fettuccine Alfredo

Ingredients:

Enough pasta for four people, about 1 pound uncooked.
4 tbsp. butter
2/3 cup heavy cream
1/2 cup chicken stock or broth
Sea salt and Fresh cracked pepper, to taste
2 large egg yolks
1/4 cup fresh Parmesan, grated

Procedure:

Cook the pasta until just underdone.

While the pasta is cooking, combine the butter, heavy cream and chicken stock in a pot large enough to hold the pasta and the sauce. Bring to a boil and reduce heat.

Season with salt and pepper.

Now add the undercooked pasta into the pot and return to a boil. This finishes the pasta and the sauce will be a bit thin.

Once the pasta is done to perfection and the sauce is still boiling, turn off the heat and add one of the egg yolks and quickly stir it in, then the other.

This will thicken your sauce. If it is too thick, add just a bit more stock.

Now add the cheese and toss well. Serve to warm bowls immediately.

Answer 3

Try these

All-in-one white sauce
Ingredients
425ml/15fl oz milk - this can be infused but must be cold
20g/¾oz plain flour
40g/1½oz butter
salt and freshly milled black pepper

Method
When you're ready to make the sauce, put the milk in a saucepan, then simply add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.

Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes, stirring from time to time. Meanwhile, taste and add seasoning.

or White sauce
Ingredients
25g/1oz butter
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper

Method
1. Melt the butter in a saucepan.
2. Stir in the flour and cook for 1-2 minutes.
3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
4. Simmer gently for 8-10 minutes and season with salt and white pepper.

or Roux/the basic white sauce
Ingredients
40g/1½oz flour
40g/1½oz butter or other fat
290ml/½ pint milk or stock for thick sauces
450ml/¾pint for medium and 570ml/1 pintfor thin

Method
1. Dissolve the butter in a pan and add the flour.
2. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
3. Cook for a minimum of 2 minutes to cook out the taste of the flour.
4. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.
5. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition

or Fatless white sauce
Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet.
Ingredients
10fl oz/275ml milk - this can be infused but must be cold
¾oz/20g sauce/plain flour
salt and freshly milled black pepper

Method
All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently for 5 minutes on the lowest possible heat.

Answer 4

water milk butter flour salt white pepper