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Question of the Day: How frequently are you watching FIFA World Cup 2026 matches?
What's for supper?
- Thread starter doggy_g_d
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Mila
Honorary Master
So you don't almost want to eat it like soup?
But is it not like milk if you do it like that?
Kornhub
Blackburn Fan
Here is how to make a white sauce lol just make sure you don't make it lumpy
http://southernfood.about.com/cs/saucerecipes/ht/white_sauceht.htm
http://southernfood.about.com/cs/saucerecipes/ht/white_sauceht.htm
Mila
Honorary Master
I just ask, i'm a total clutz in the kitchen.. and poor bf is the test subject.
sand_man
Honorary Master
De Bakery in Edenvale make the best pies and confectioneries on the PLANET!!!
sand_man
Honorary Master
Yeah I would be adding pan fried sliced button mushrooms to your white sauce to make it a cheese and mushroom sauce..."White sauce" is a roux of butter and flour into which you whisk hot milk. It's used as a base to which you can then add seasonings and cheese to make a cheese sauce, or other flavourings, or is used as a base for other sauces.
EDIT: Wikipedia agrees with me
Perhaps some blue cheese too to give it a Gorgonzola flavour..
"White sauce" is a roux of butter and flour into which you whisk hot milk. It's used as a base to which you can then add seasonings and cheese to make a cheese sauce, or other flavourings, or is used as a base for other sauces.
EDIT: Wikipedia agrees with me
If the sauce is white its a white sauce
I make mine with cream cheese, milk, bits of bacon and some butter and spices. But I dont drown my food in it because it is a tad rich.
sand_man
Honorary Master
I reckon DJ needs to open a cooking school for us...
sand_man
Honorary Master
Doesn't it just??!!!! Lovely sauce to spread over a nice fat piece of fillet grilled med-rare...Sounds tasty
P
Picard
Guest
Explain?? Dj help is this how you make it too? And why do i make it with flour?
Shizzle I forgot to mention flour. Yes I did use flour. I mixed it with a bit of milk and added it to the rest.
Nothing - if you're of Indian descent. But I suppose blu has a little Indian in her (depending on when Mr Blu is home)...
You thought wrong. It's like the evolution thread all over again...
Now why would you ask for my help and then insult me at the same time? Hmmm? I'm doing lamb rump wrapped in phyllo pastry tonight with a cranberry sauce...
Explain?? Dj help is this how you make it too? And why do i make it with flour?
Depends - picard made soup without the cream - the butter would have done nothing for his sauce apart from make it a little oily.
Picard, my man - make a roux (flour and butter), cook it for a bit, then add the milk and then your flavourings. That's a sauce - will take some trial and error though...
That would be cornflour that you use - not ordinary flour. The problem there is that you do not have sufficient heat nor time to cook the raw flour flavour out of the sauce. Hence why with a bechamel, you cook the roux for a while before adding milk (slowly, very slowly at first)...
Picard, next time try infusing your milk with different flavours. With a bechamel, I infuse my milk with onion, carrot, black peppercorns, garlic and some herbs. Makes a huge difference...
Mila
Honorary Master
+10 i agree.
Lol, was waiting for that
You thought wrong. It's like the evolution thread all over again...
Yes Proff of music and fine art, your valuable maths, chemistry and biological works have been duly noted
Hahaha - awesome. You're actually in luck - I am going into business opening up cooking schools for kids. I might branch out into adults (that sounds very wrong
) if I can get further funding. I'm also opening up a restaurant early next year hopefully - I won't be doing the cooking though...
Mila
Honorary Master
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