WHITE SAUCE
This plain, easily made, delicious and altogether useful sauce is light and velvety and extremely versatile. Take care when you make it to
cook it long enough - at least 15 minutes.
(Makes: 4 Servings)
Ingredients:
Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Milk - 450 ml ( pint)
Salt and pepper
Preparation:
Melt the butter in a small, thick, extremely clean saucepan. Stir in
the flour and let it cook gently for 1 minute, until it is bubbling.
Keep the pan on a moderate heat and gradually add the milk a few
tablespoons at a time, stirring well after each addition until the milk has
been absorbed, before adding more. As the sauce becomes smooth and
creamy, add the milk in larger quantities.
When it is all in, cover the pan with a lid and simmer for 15-20 minutes,
to cook the flour thoroughly, stirring from time to time.
Season well and whisk with a wire whisk to obtain a smooth and glossy
sauce. A few dabs of butter stirred in at the end give a velvety
texture.
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CHEESE SAUCE
Use this sauce for fish and vegetable dishes.
(Makes: 4 Servings)
Ingredients:
White Sauce - 450 ml ( pint)
Cheese - 50g (2 oz), grated, ideally half and half Cheddar and Parmesan
(any well-flavoured dryish cheese will do)
Cayenne pepper
Nutmeg
Salt - to taste
Preparation:
Make the White Sauce
Stir the grated cheese into the sauce and beat it well until it melts.
Season with cayenne pepper and a touch of nutmeg but don't put in too much
salt as the cheese is salty already.
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CAPER SAUCE
Use this variation on White Sauce for veal and fish.
This is thinner than most of the white-based sauces and is intended to be so.
(Makes: 4 Servings)
White Sauce- 450 ml ( pint)
Whole capers - 2 tbsp
Caper vinegar from the bottle of capers - 1 tbsp
Cream - 2 tbsp
Preparation:
Make the White Sauce as usual.
When the sauce is cooked stir in the capers and the caper vinegar.
Simmer for 5 minutes.
Stir in the cream and serve very hot.
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