White sauce

White Sauce
1 1/2 cups melted butter
1 1/2 cups flour
6 cups milk
Arrange artichokes in bottom of buttered casserole. Add shrimp and chicken. In large skillet, sauté mushrooms in butter.

White Sauce from Stock (Veloute)
Ingredients:
2 cups stock, usually chicken or fish stock
3 tablespoons butter
3 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon ground white pepper (optional) ...

White Sauce: A basic bland smooth, thickened sauce used basis of many other sauces.
Worcestershire Sauce: Worcestershire Sauce is a spicy dark brown sauce, used as a flavoring or condiment.

White sauce - Traditional white sauces are divided into two types: those based on béchamel sauce and those based on velouté sauce.

White sauce: a sauce made by thickening a light stock or milk with roux.
White wine sauce: fish veloute with cream and a reduction of fish stock, white wine, mushrooms and peppercorns.
Whitewash: see slurry.

White sauce:
A sauce whose base is butter, flour and a liquid such as stock, milk or water.
White space (food industry term): ...

White sauce
The basis of many other sauces, made from flour, butter and milk. Smooth, slightly thick consistency, which is basically tasteless.
Whiting ...

White sauce
A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). This basic French sauce is called "béchamel."
Whole milk ...

A white sauce with egg yolks added
Anchovy
A very small fish from the herring family ...

A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes.

For white sauce :
Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout.
Take out from the heat and gradually add the milk.
Combine until well blended.

A basic white sauce (veloute) can be used whenever a béchamel sauce is required in recipes.

For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly.

A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each.
beef tartare ...

as a rich white sauce made of chicken stock and cream, a sauce suprême
a dish dressed with a sauce suprême, e.g. a suprême of barracuda
a tall sorbet glass
a dessert served in a supreme ...

Begin the white sauce by making a roux, stirring and cooking until the mixture has bubbled for two minutes.
Related Articles ...

Béchamel: A white sauce made of milk thickened with light roux and flavored with onion. It is one of the grand sauces.
Bench proof: In yeast dough production, the rising stage that occurs after the dough is panned and just before baking.

Mornay - white sauce with egg, cream, and cheese added.
Mousse - a molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bombe).

One of the basic white sauces of French origin, which is prepared from a wh...
Velvet Foot Mushroom Glossary Term
(Scientific Name: Flammulina velutipes) A mushroom commonly found growing o...

béchamel: A French white sauce with a buttery, faintly nutty flavor. You can modify béchamel in many ways to suit the dish it garnishes. Also called "basic white sauce." ...

Parisienne - A white sauce with egg yolks.
Parmagiano-Reggiano - Cheese developed in northern Italy in the Parma and Reggio Emilia regions, ...

White Asparagus in White Sauce Handle
Select One
Add to Cookbook
Add to Menu
Add to Shopping List
Send to Mobile Phone ...

spaghetti meatballs white sauce
spaghetti with light sauce
substitute for canned tomatoes in spaghetti sauce ...

Bacalhau com natas (Port.): salt cod fried with onions and baked in the oven with a cream white sauce (béchamel sauce) and diced potatoes. Served with a cold salad.

fricassee (Fr. ) A stew of white meat, usually poultry or veal, in a white sauce, such as a blanquette..
Friese (Neth.) A whole or partly skimmed cows' milk cheese from the
Netherlands, uncooked and very hard; it is spiced with cloves and ...

A white sauce made from butter, and milk thickened with flour that is used in many dishes in an Italian kitchen. bel paeseA creamy, light Italian cheese with a mild, sweet flavour. Used as a spread or in cooking as it melts well.

Bechamel One of the "Mother" sauces, this white sauce is made by adding milk to a roux. Bisque A seasoned shellfish puree flavored with white wine, cognac, and fresh cream, used as the basis of a soup.

sauce Bèchamel: classic white sauce made with milk, flavored with onions and cloves, thickened with white roux (e.g.

Italian sauces include white sauces such as alfredo and balsamella and red sauces such as siciliana, pescatore, napolitan, pizzaiola, ammatriciana, arrabiata, ragu, and pesto sauces mainly based on oil and garlic.

Cloute An onion studded with cloves and used to flavour a white sauce. Derived from the French word clou meaning 'clove'.
Coat To cover a food with an outer coating such as breadcrumbs, icing or sauce.

Nutmeg is the characteristic flavouring of sauce Béchamel (white sauce), which despite its French name is today common to several European cuisines.

If you want to keep your white sauce 'white,' use white instead of black pepper. Some chefs also like to use a bit of scallions or onion, which is mixed in with the heating milk.

veloute sauce (veh-loo-TAY) - Also called sauce blanche grasse or fat white sauce, rich white sauce. One of the five "mother sauces." It is a stock-based white sauce that can be made from chicken, veal, or fish stock thickened with white roux.

Béchamel Sauce - A white sauce made from butter, flour, and milk.
Beignet - A deep-fried pastry usually dusted with confectioners' sugar. The word beignet is French for "fritter.

2. Meanwhile, for white sauce: In a medium saucepan, melt butter. Stir in flour, dry dressing mix, and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.

Béchamel is a standard white sauce made from milk and roux.
Beignet
What is a Beignet? In the culinary arts, the word beignet refers to a New Orleans style of deep-fried dough served with ... Read the definition of beignet.

Grated asiago cheese, cool water, white sauce mix, unbleached flour, instant dry milk, butter, and salt are used to cook Asiago Cheese Sauce sauce milk recipe.
american, asiago, cheese, flour, milk, sauce
13. Velveeta Cheesy Chicken Skillet ...

Béchamel Sauce A flavored white sauce often used as a base for other sauces.
Beurre Manié A paste of flour and softened butter, used to thicken soups and sauces.
Bisque A creamy, rich soup, often made from shellfish.

This refers to the consistency of a smooth sauce, eg cheese, chocolate or white sauce. To obtain the required thickness, stir the sauce in the pan with a spoon and then turn the spoon over so the curved side is uppermost.

BECIAMELLA - B�chamel sauce. A white sauce made from butter, and milk thickened with flour that is used in many dishes in an Italian kitchen.
BEETS - See Barbabietole
BELL PEPPER - See Peperoni
...

For instance, try using the stems rather than the leaves when you want the freshness of parsley in a white sauce but don't want the color to bleed. Persillade and gremolada are two well known sauces which have parsley as one of the main ingredients.

Béchamel
A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Beignet
A sweet or savory fritter from New Orleans.

A white stew made of a white sauce and meat or Poultry that is simmered without first browning.
Blend
To combine ingredients until a desired consistency is reached, usually until smooth.

A ponsey sauce named after Louis de Bechamel. A white sauce flavoured with vegetables and bouquet garni.
Beat
To mix rapidly with a utensil such as whipping an egg with a fork.

Pollo Villeroy is a chicken breast coated with a thick white sauce, then breaded and fried.
Ternera a la Extremena
Veal cooked in a sauce of onion, sweet peppers and chorizo.

Béchamel - A basic but classic white sauce. Made from milk, roux and various flavourings (e.g. bay leaf or onion).

blanquette: veal, lamb, chicken, or seafood stew w/rich white sauce
blette: Swiss chard
bleu: bloody rare, usually for steak ...

A mixture of flour and oil or fat, cooked until the starches in the flour can absorb liquid. It is used to thicken sauces from white sauce to gumbo.
Saturated fat ...

white pepper = white peppercorns Substitutes: black pepper (more pungent than white pepper, leaves black specks in white sauces) ...

A French leading sauce made by thickening milk with a white roux and adding seasonings; also known as a cream sauce and a white sauce.

Traditionally served with clarified butter or in white sauce and served with lefse. In its finest form, lutefisk has a delicately mild buttery flavor and flaky consistency. In its not-so-fine form, it is reminiscent of fish-flavored gelatin.

See also: Sauce, Butter, Milk, Flour, Onion