Does anybody have the recipie of that sauce that is in chicken and mushroom pies and salmon encroute?

Answer 1

It's probably White Sauce that you're looking for:

White Sauce

2 tablespoons margarine

2 tablespoons flour (white or whole wheat)

3/8 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Get out a quart-sized saucepan. Melt the margarine in it over medium heat. When the margarine is completely melted, remove the pan from the heat. Stir in the flour. It will lump up a little bit, so keep stirring it until it is smooth. I use a whisk to do this, but a fork will work in a pinch. Add the salt and pepper and return the pan to the heat. Cook and stir until the flour/margarine mixture bubbles up and sort of sizzles for a moment or two. This step keeps the sauce from having a "raw" flavor, and also permeates the sauce with the seasonings. Gradually stir in the milk. Do it slowly, so it doesn't lump up. Lumpy sauce is not the most aesthetically pleasing, although it still tastes pretty good. So after you stir in the milk, cook the sauce over medium heat until it boils. Stir it quite often, to prevent it from lumping or burning. When it boils, cook and stir it for a full minute, and then remove it from the heat. It is now done.


You can make it into cheese sauce by adding about a cup of shredded cheese -

Answer 2

That sauce is either a bechamel or a veloute. Basically you make a roux . In a small saucepan melt 3T of butter, add 2 1/2 T of flour and stir a bit. Then add a cup or so of liquid. Either milk or chicken or fish stock. You can use boullion cubes and water if you have no broth. Simmer on low stirring with a whisk until it thickens. It must come to a simmer to fully bloom the flour. Your best bet is to use a non-stick pan. But, if you don't just make sure not too much heat and stir stir stir. You can add additional flavor to the sauce by adding a bay leaf, a bit of onion, a clove, a tiny dash of nutmeg, salt & pepper. If you need any more help email me.

Answer 3

The sauce you are referring to is a veloute sauce. This is a basic "mother" sauce that is very simple to make. You need chicken stock ( bought or homemade) ((If you buy it, I recommend Kitchen Basics)), butter, and flour. This is the super simple version-first, put 1 cup stock in a sauce pot, and bring to boil. in a separate pan, add equal parts butter, and flour (1 Tablespoon each) and stir constantly until both parts are completely combined and a golden color. Whisk the butter/flour (roux) in the boiling stock and reduce to a simmer. The stock will thicken and BAM!!,you have a veloute sauce. Keep in mind you can add mushrooms, herbs, spices, or just about anything to enhance the flavor. Hope this helps.

Answer 4

As a sauce to serve with Salmon En Croute, I would use a Beurre blanc - No fussing with a roux... No floury taste if the roux isn't cooked...

Also, I would use the lemon juice and since you're serving salmon, I would add some dill (1/2 teaspoon) to this recipe too.

2 tablespoons shallots, finely minced
1/4 cup white wine or dry vermouth
1/4 cup freshly squeezed lemon juice or white wine vinegar
4 ounces unsalted butter, cut into pieces
Salt to taste
White pepper to taste

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or "mount" a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break.

Answer 5

Its just a simple white sauce. You will need to melt some butter in a saucpan, add a couple of tablespoons of plain flour, mixing all the time and then gradually add milk (full fat is best) whisking with a balloon whisk and just keep adding the milk as it gets thicker till you have your consistency. Stop just before it boils.. You can also add other things to this sauce, such as grated cheese, mushrooms etc.

Answer 6

The sauce is made using the following

Ingredients for 500 ml
6 tbsp. butter
6 tbsp. flour
500 ml (2 cups) milk
Salt and pepper

Method
Melt the butter in a small saucepan;
remove the saucepan from the heat; add the flour and a little milk;
whisk well; add the remaining milk;
return to low heat and let thicken, whisking occasionally so that the sauce is smooth and well-blended.

Answer 7

you really are silly people, read the cooking instructions on the box, the best people to ask how to cook a packaged product are the people who made it in the first place, if there was any danger at all of salmonella the product wouldnt be in the market in the first place.

Answer 8

cream of chicken soup is not so different.