Household Sauces


Plain White Sauce

The ingredients: butter or margarine and liquid appropriate for the food to be served with the sauce.

There are three types of white sauces: coating sauce, pouring sauce and binding sauce or panada.

Proportions

Pouring sauce                                Coating sauce                          panada

15g flour                                           25g flour                                  50g flour

15g fat                                              25g fat                                     50g fat

250ml liquid                                      250ml liquid                             250ml liquid

Seasoning                                        Seasoning                               Seasoning

1) Melt fat in a saucepan.

2) Add the flour. Mix smoothly with a wooden spoon and cook over a gentle heat for 3–4 minutes, stirring regularly. Do not allow the roux to turn brown.

3) Remove from the heat and add the liquid, a little at a time, to the roux, stirring regularly until the mixture is smooth and creamy.

4) Add the remaining liquid and mix thoroughly.

5) Return to the heat, allow it to boil, stir regularly to prevent the formation of lumps.

6)Continue boiling and stirring for 4–5 minutes to cook the flour thoroughly.

7) Season very well, slowly.

8) Make the roux and add liquid. Finish cooking immediately before serving.

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