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