how can i make a better tasting white sauce?

Answer 1

i add roasted garlic to the sauce while cooking. when i serve it, i garnish it with toasted garlic. i also add different herbs and lemon zest. yummy!

Answer 2

White sauce can mean either a clear sauce, generally clarified butter with or without herbs/spices) or it can mean something like a cream-based sauce with cream, flour and butter.

From the cream based you can then add different ingredients, such as tarragon, garlic, parsley or other herbs/spices. You can also add virtually any kind of cheese. Sour cream is a good additive for a little bit of a kick. You can also add white wine (or if you are feeling daring, some champagne or asti).

The basic rule of thumb here is to keep stirring, cook it on the stove at a low heat setting so the cream doesn't burn. Be patient.

For the first few times you might want to find a recipe and follow it as closely as possible. A good place to start would be with Julia Child or the Joy of Cooking (Not exciting, but they are good with the techniques).

Best of luck.

Answer 3

Holy Smokes Nathanael....lots to say about one of the simpliest sauces there are!
Well, as has been mentioned...you can use chicken stock in lieu of the milk, I like to add a dash of something called "Aromatt" seasoning, which gives it just that little something. You can also add cheese to the sauce for richness and a cheese flavor. Otherwise, it is a fairly bland sauce, and only salt and white pepper is traditionally used. Adding in the aromatt seasoning is a must, in my opinion.

Answer 4

White sauce doesn't taste like much..

flour, butter and cream being the ingredients.


Add some cheese for a cheese sauce.

Add sour cream for sauce for chicken enchiladas.

Answer 5

4Tb butter, 4 flour, satl and pepper, cook for about 3mins add 1 clove of garlic cook for 3 more mins. Here is the trick, 1cup cream or half and half and 1 cup of chicken broth. Adds lota of flavor. Add different herbs, try dill with fish, sage and parsely with chicken. Want to make a cheese sause use cream cheese as part of your cheese. You can add lemon zest. Try sherry, I use cream sherry when using on mushrooms. try red pepper for zip.

Answer 6

Bechamel, one of the five "Mother sauces" in French cuisine, is made by making a light roux then adding dairy in a ratio of 1 oz. of butter to 1 oz. of flour for one cup of dairy. The traditional dairy for Bechamel is Milk, preferably whole milk. To make this sauce, determine the quantity needed say 2 cups. Measure out 2 ozs. each flour and butter. Melt butter over medium-low heat until it stops bubbling, then add all of the flour at once, at this point you may turn the heat up to medium. Whisk this mixture until you start to smell a "nutty" aroma coming out of the pan, but the roux is still light in color. Set aside the roux to cool to near room temperature while you measure out 2 cups of milk to scald. Place the milk over medium heat and stir until scalded. Pour the hot milk into the cooled roux while whisking vigourously. Bring to a boil, reduce heat, then add salt and white pepper to taste, then transfer to a thermal carafe to serve. If you want to make a Chicken Bechamel substitute chicken stock for half of the milk. If you want to make a beef bechamel, substitute veal stock for half the milk. If you want to make a cheese sauce, finish the bechamel, then slowly add the cheeses of your choice in increments, letting the cheese melt completely after each addition. If you want to make "sawmill gravy" (white, sausage gravy) substitute sausage drippings for the butter, then add in the sausage pieces once the bechamel is finished, but instead of setting the roux aside to cool, just add cold or room temp milk to the hot roux. If you don't want the white color that the milk imparts, when you are making gravy simply substitute Stock or clarified meat drippings for all of the milk.

Answer 7

to incorprate a little flavor use 3/4 heavy cream and 1/4 chix stock....this will enhance the cream taste.....

Answer 8

add a tbs worchestire sauce

Answer 9

i've heard vegetarians have better tasting white sauce- guess you've gotta change your diet, then ask your girlfriend ;)