Savoury White Sauce & Variations

By Dee

A good sauce can enhance a meal & you have the recipe for a Basic White Sauce you will have the foundation for several other savoury sauces.

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Ingredients

1oz Margarine
1oz Plain Flour. (1 heaped tablespoon)
1/2 pint Milk (or milk & water)
Salt & Pepper
NB:
For A Pouring Consistency Use Only
1/2 oz Margarine
1/2 oz Plain Flour (1 dessertspoon).
The Milk, (or milk & water, - meat stock or vegetable stock) & seasoning stay the same.

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Melt the margarine in a saucepan over a moderate heat. .

Step 2

Remove from heat & stir in the flour. Return to heat & cook very slowly for 1-2 minutes.

Step 3

Remove from the heat & gradually stir in the milk (or stock)
:

Step 4

Return to the heat & stirring all the time, bring to the boil & cook over a low heat for 2-3 minutes. Season to taste.

Step 5

VARIATIONS:

BECHAMEL SAUCE:
AT STAGE 1:
Put the following ingredients into the saucepan with the 1/2 pint milk -- 1 Small Carrot, 1 Small Onion, Stick Celery, 6 White Peppercorns, Blade of Mace, Half a Bay Leaf. Bring slowly to the boil; take off the heat; cover with the saucepan lid & leave to infuse for 10-15 minutes. Strain the milk into a jug. Follow the recipe for Basic White Sauce using the infused milk.

CHEESE SAUCE:
AT STAGE 5:
Stir in 2-4 oz grated Cheddar cheese & 1/2 level teaspoon made mustard. Stir over a low heat until cheese has melted. Do Not allow to boil.

Step 6

ONION SAUCE:
AT STAGE 1:
Peel & chop 2 large onions, boil in salted water until soft - (about 10 minutes) Follow recipe for Basic White Sauce recipe using milk & onion stock.
AT STAGE 5:
Drain the onions & stir into the White Sauce.

PARSLEY SAUCE:
AT STAGE 5:
Stir in 1 heaped tablespoon finely chopped parsley.

TOMATO SAUCE:
AT STAGE 5:
Stir in 2 rounded tablespoons tomato sauce.

MUSTARD SAUCE:
AT STAGE 5:
Stir in 1-2 rounded teaspoons made mustard according to taste & 1 dessertspoon vinegar.