White Sauces

There are two main methods for making a basic white sauce, one is called the Roux Method and the other the Blending Method.

Once you have mastered the basic white sauce, you can use this as a base for adding other ingredients to make a variety of savoury sauces, some are listed below to give you more ideas.

Basic White Sauce - Roux Method

For approximately 1/2 pint of basic white sauce you will need:

Ingredients:            1 oz (25 grams) of butter
                             1 oz (25 grams) of plain flour
                             1/2 pint of milk


Method:                 Gently melt the butter in a saucepan and blend in the flour. Cook over
                             a low heat for 2-3 minutes stirring constantly using a wooden spoon.
                             Add a little of the milk to the butter/flour mixture and stir until all is
                             incorporated. The mixture should form a smooth ball and come away
                             from the sides of the pan, you may have to lift the pan from the heat
                             and beat the mixture until it is smooth. Return the pan to the heat
                             and add a little more milk, again stir / beat the mixture until the milk
                             is incorporated and the mixture is smooth. Repeat the process until
                             all the milk  has been added making sure that the mixture boils and
                             is smooth between additions of the milk.                            
                             Once all the milk has been added, bring the sauce to the boil and
                             then reduce the heat and simmer the sauce for 5 mins, add
                             seasoning (salt & pepper) to taste.

Tips:                      For a thinner sauce use half the amount of butter and flour and for a
                             very thick sauce which can be used for binding croquettes for
                             example, double the amount of butter and flour.
                         

Basic White Sauce - Blending Method

For approximately 1/2 pint of basic white sauce you will need:

Ingredients:            1 oz (25 grams) of plain flour - OR - 1/2 oz of cornflour (cornstarch)
                             1/2 pint of milk
                             Knob of butter (approx 1/2 oz)

Method:                In a bowl, blend the plain flour or cornflour with 2 tablespoons of milk
                            (from your 1/2 pint) until you have a smooth paste. Bring the remaining
                            milk to the boil in a pan.Pour the hot milk over the paste, stirring
                            constantly and then return the mixture to the pan.Bring the mixture to
                            the boil over a low heat stirring constantly with a wooden spoon.
                            Reduce  the heat to a simmer for 2 to 3 minutes to thicken the sauce.
                            Add the knob of  butter and salt & pepper to taste - simmer for a
                            further 5 minutes.

Simple White Sauces

Cheese Sauce      

              1/2 pint of Basic white sauce
              2 oz (50 grams) Mature Cheddar Cheese
              1/2 tsp of dried mustard (optional)

Method:  Grate the cheese and add to the warm
              finished white sauce together with the
              dried mustard. Gently warm the sauce
              over a low heat until all the cheese has
              melted and the sauce is smooth.

 Tip:         You may want to add a little more milk if the cheese has thickened
               the sauce too much. The mustard is added to enhance the flavour
               of the cheese. Using a Mature Cheddar means that you will use
               less cheese than if you used a mild cheddar cheese.          
         

Parsley Sauce 

      1/2 pint of Basic white sauce
       2 level tablespoons of fresh              
       parsley finely chopped or
       2 teaspoons of dried parsley.

   
Method:   Add fresh parsley to the warm sauce just
               before serving. If using dried parsley instead
               of fresh, add to the sauce when  you add
               seasoning, i.e. 5 minutes before the end of cooking
               your basic white sauce.

Mushroom Sauce     

                  1/2 pint of Basic white sauce
                  2 oz mushrooms - trimmed and sliced
                  1/2 oz butter
                  Squeeze of lemon juice (optional)

Method:     Sauté the trimmed and sliced
                 mushrooms in the butter and lemon
                 juice until tender.
                 Fold the mushrooms into the warm basic white sauce.

Tip:            If you prefer a smooth sauce, blend the mushrooms into the sauce
                 using a hand blender and then re-heat the sauce to the required
                 serving temperature, remembering to keep stirring whilst the sauce
                 heats through.
                 Make a thicker basic sauce to add the mushrooms to and use the
                 mixture to fill small pastry parcels or vol-au-vents (small puff pastry
                 cases) for parties or nibbles.

Fish Sauce

Ingredients & Method:

1/2 pint of Basic white sauce only this time make
your basic sauce using 1/4 pint of milk and 1/4
pint of fish stock instead of all milk.

Add a bay leaf and the rind of half a lemon when
simmering the sauce. Strain the sauce and serve. 


Tip: To enhance the fish flavour you can add 2 oz (50 grams) of
      chopped shrimp or prawns or 1 teaspoon of Anchovy essence to
      the sauce after you have strained it and cook for a further 5 mins.