Food recipes
Kittencal's White Sauce/Roux
Kittencal's White Sauce/Roux Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched cream, whipped, cream topping, pressurized salt, table spices, pepper, black Directions: For stovetop; melt bu...
Kittencal's White Sauce/Roux
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
Directions:
For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
Add in flour stirring/whisking constantly for 1 minute.
Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
Season with salt and pepper.
For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
Microwave on HIGH for 45 seconds or until thickened.
Add in flour stirring until smooth.
Gradually add in cream or milk; stir/whisk well.
Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
Stir in salt and pepper.
Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
VARIATIONS;.
Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
Directions:
For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
Add in flour stirring/whisking constantly for 1 minute.
Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
Season with salt and pepper.
For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
Microwave on HIGH for 45 seconds or until thickened.
Add in flour stirring until smooth.
Gradually add in cream or milk; stir/whisk well.
Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
Stir in salt and pepper.
Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
VARIATIONS;.
Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.