Cook French white sauces – Easy and Delicious!
French chefs are known for their wonderful salsas, sauces that do not cover the taste of food with them, but rather to supplement what they eat with. And while many Americans assume cooks French sauces are difficult and slow to do, nothing could be further far from the truth.
While it is common sense to at least start with an excellent recipe cooking for a French dressing and complimentary menu, you will soon learn you can whip up a sauce without seeing a recipe.
Here's how to make a classic white sauce (or, as the French say, sauces blanches).
What you need:
Butter
Meal
Milk or values (you can even use wine)
1. Start measuring the roux, or butter and flour based sauce. (As a rule general, follow these instructions: For a thicker sauce, use 1 T. flour for each cup of liquid to a medium thick sauce, use 1 ½ tablespoons of flour for each cup of liquid, and a thick sauce, use 2 tablespoons of flour for a cup of liquid.)
2. Over low heat, melt 2 tablespoons butter in a saucepan.
3. Mix flour 3 T.. Cook these two ingredients together slowly for several minutes before adding any other ingredients, stirring constantly. After about 2 minutes, the roux should be frothy.
4. Meanwhile, in saucepan, heat 2 cups of milk and a pinch of salt until boiling.
5. Remove the roux from heat. Once it stops bubbling, add to it the milky liquid. Beat with wire whisk.
6. Place the saucepan on medium-high and continue to use the wire whisk until sauce begins to boil. Without stirring, boil for 1 minute.
7. Remove from heat and add salt and pepper to taste.
8. You can also add additional flavoring. Typical additions butter (usually about ½ to 1 T. per 1 cup sauce) and cream (to taste).
9. Serve immediately or freeze for later use.
TIPS: If you follow these guidelines, the white sauce should be splendidly. But if for some reason, the sauce is lumpy, you can use a blender to even out. Sauce is too thick can be thinned with milk, broth or cream. Salsa that is too thin can be boiled until the correct thickness is achieved.
Warning: Always use a heavy stainless steel, porcelain, enamelled or tin-lined copper pan to make white sauce to prevent burning and discoloration.
About the Author
Kristina Seleshanko is a former research librarian for “Gourmet” magazine and the author of 16 books.
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