White sauce is easy to confuse with béchamel sauce. It happens sometimes, even in large cooking sites that have many recipes from passionate Internet users. The white sauce is made with butter, flour and water (possibly improved), where the béchamel sauce is made with milk instead of water. The difference is not that small, because the texture will be different, like its flavors.
White sauce can be used as a “base” for creating a sauce. Add some mushrooms to it, you will have a chmapignon sauce, add some garlic to it and you will have a superb garlic sauce.
In addition, since the white sauce is made with water, it is easy to "increase" the flavors to make it even better with dishes. For example, white sauce should accompany fish, mix water with fish broth, poultry? add a chicken broth ... Isn't life beautiful? Yes !
• 2 small saucepans
• 1 measuring cup
• 1 wooden spoon
• Butter: 50g
• Flour: 50g
• Water *: 50g
• Freshly ground pepper
• * 1/2 beef, poultry, fish broth optional
• Dilute the broth in water, in a small saucepan and heat over low heat.
• In another saucepan, melt the butter over medium heat, be careful not to brown it.
• Add the flour gradually, in rain, and stir vigorously with a wooden spoon preferably for a few minutes (We say “make a roux”).
• Gradually pour the hot broth over the roux, while continuing to mix.
• Let heat over very low heat for about ten minutes, stirring occasionally.
• Salt and pepper.
• Add the nutmeg,
• Taste and adjust the seasoning.
A word from the amateur cook:
While heating the white sauce, be careful not to never reach a boil. The sauce will take on a pasty, unpleasant taste and texture, so be careful.
To give a part taken to the recipe, to make one white mushroom sauce for example, chop a shallot, finely chop 200g button mushrooms - or another type of mushroom - in a pan, add a little olive oil and heat it, add the shallots and brown them for 5 minutes , add the mushrooms and keep the heat fairly high for another 5 minutes then pepper. Add the mixture as it is to the white sauce if you want to get the texture of the mushrooms in the sauce, otherwise pass it through a blender before adding it to the white sauce, just mix ... It's ready!
Of Italian origin, pasta and most of the sauce recipes that go with it are a staple in our daily cooking. From the most classic recipes such as pesto, carbonara or bolognese sauce to the most original recipes with cheeses or spices, pasta is easily sublimated thanks to the different sauces. Easy to cook using a few ingredients left in the fridge or a few cupboards, homemade sauces will make the difference on fresh or dry pasta, for creamy and gourmet recipes that will appeal to young and old alike!
If you want to make a dish in sauce or a vegetable or pasta gratin, consider preparing this sauce, very simple and easy at the same time. You can coat whatever you like and it will bring all its smoothness and creaminess to your dishes for the greatest pleasure of gourmets.
1/2 l boiling water
45 g butter
45 g flour
1. In a non-stick saucepan, place 40 g of butter and the flour and heat everything over very low heat.
2. As soon as the butter has melted, remove the pan from the heat and whisk vigorously.
3. Sprinkle gradually with hot water, stirring continuously with energy.
4. Season by sprinkling with salt and pepper to your liking, place your saucepan again on the hotplate over a more moderate heat and mix without bringing to a boil.
5. When your sauce is smooth, homogeneous and without lumps, add the remaining 5 g of butter and continue to turn.
6. Accommodate your dishes with your sauce and enjoy.
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