how can i make a white sauce for chipped beef on toast that does not taste like chalk?

Question

there are two diners around here the mayfair diner there chipped beef on toast is great and the red robin diner there chipped beef is great. i cant make my white sause to taste like they make theres what am i doing wrong

Answer 1

Undercooking the butter/flour mixture is probably the reason that your white sauce doesn't taste good. Cooking the flour gets rid of the pasty taste that white sauce can sometimes have.

Cook 2 tablespoons of flour and 2 tablespoons of butter or margarine over low heat for 2 or 3 minutes until bubbly but not browned. Slowly whisk in 1 1/2 to 2 C. milk until the sauce reaches the desired consistency.

Season to taste with salt and pepper (white pepper preferred.)

Answer 2

The chalky taste that you've been getting is because your roux hasn't cooked enough.

Start with equal parts of unsalted butter and plain flour in a pot, over medium heat. When the butter begins to melt, start stirring, and stirring. Keep cooking this until the flour and butter have combined completely, and has begun to turn slightly brown. That way, you'll know that the flour has been cooked through.

Slowly whisk in COLD milk, and keep cooking until this mixture has thickened, almost to your liking. It will continue to thicken.

You should season this slightly with salt and bit of pepper, preferably white pepper.

That's a white sauce. You can turn it into a cheese sauce by also stirring in grated cheese of your choice.

Answer 3

2 c milk or half n half
1 tsp worstechire sauce
3 tbs margerine or butter
3 tbs flour

in sauce pan het milk , worstechire and met untill a film forms across the top.

in sepet dish melt butter and add flour (microwave is fine )
het an aditional 45 sec. on hi this is called roux (roo)

when film forms slowly add roux untill desired thickness
alow to simmiere an aditional 10 min to cook roux
DO NOT ADD SALT

Answer 4

fry flour in butter till light brown. do not burn.
add beef stock slowly, stirring all the time, so that the flour becomes a smooth paste. add celery, salt pepper, Maggi beef stock cube, a pinch of chilly pwdr.

Answer 5

Make the white sauce with meat or bacon drippings. Add chopped onion and garlic.

Answer 6

The reason it tastes chalky is likely that you haven't cooked out the thickening agent, very likely flour. You need to cook it longer.

Answer 7

add a little beef bullions (just remember dont salt until you taste after adding the bullion and then add a little worchestershire sauce.....and a little garlic powder......and you will have some good S O S ....cheers

Answer 8

its very simple :D, whatever is your recipe, at the end ,before you remove white sauce from stove, crumble with fingers one (chicken, beef or fish) MAGGI or KNORE CUBE and mix it with sauce stir it for 3 minutes and serve it with confident.

Answer 9

Simmer on low for longer, stirring constantly.