Vegan Cuts

WHITE SAUCE RECIPES and MORE

white sauce recipes on SimpleDailyRecipes.com

There are four different basic sauces: white sauce, brown sauce, velouté and hollandaise.  Different seasonings and added ingredients furnish endless variations of these.  Flour is the usual thickening agent in sauces, but the hollandaise family are thickened with egg yolks instead.  In sauces thickened with flour, a smooth creamy texture should be the aim, accomplished by thorough blending of fat and flour and gradually adding the liquid with constant stirring.  If the pan is removed from the heat while the cold liquid is added, the risk of lumping is lessened.

Flour-thickened sauces may be kept hot by standing over hot water tightly covered to prevent evaporation and the forming of a skin over the top.  Sauces thickened with egg yolk should be served immediately.  If they must stand they should be allowed to cool, then reheated over hot water just before serving.

Milk, cream, stock, consommés and bouillons and bouillon concentrates dissolved in water can be substituted for stock in brown or velouté sauces.  Wine, vinegar or lemon juice used as part of the liquid makes for piquancy.  Wine should be added just before serving.

THIN WHITE SAUCE
makes 2 cups

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cups milk

Melt butter over low heat; add flour, salt and pepper; stir until well blended.  Remove from heat.
Gradually stir or whisk in milk and return to heat.  Cook, stirring constantly, until thick and smooth.

Cream Sauce: Substitute 2 cups light cream for the milk.

Sour-Cream Sauce: Substitute 2 cups sour cream for the milk; when sauce is thick add 1 1/2 tablespoons lemon juice.

Cheese Sauce: When sauce is thick add 2 cups grated cheese and 1/2 teaspoon Worcestershire sauce.  Stir over low heat until cheese is melted.  Serve with vegetables, fish, rice, macaroni or hard-cooked eggs or in any other preferred way.

Deviled Cheese Sauce: To cheese sauce add 1 teaspoon dry mustard and t 1 teaspoons grated onion; increase Worcestershire sauce to 1 teaspoon.

MEDIUM WHITE SAUCE
makes 2 cups

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cups milk

Prepare as directed for the thin white sauce.

Anchovy Sauce: Blend in 1 1/2 tablespoons anchovy paste before adding milk; when sauce is thick add 1 tablespoon lemon juice.  Serve with poached or baked fish.

Brown Almond Sauce: Brown 1/2 cup chopped blanched almonds in the butter before adding flour.  Serve with baked or broiled fish.

Caper White Sauce: When sauce is thick add 1/2 cup capers.  Serve with lamb or fish.

Cucumber White Sauce: When sauce is thick add 1/4 cup mayonnaise, 1 tablespoon tarragon vinegar and 1/2 cup chopped cucumber.  Serve with broiled or baked fish.

Curry White Sauce: Add 1/2 to 1 teaspoon curry powder with the dry ingredients.  Serve with chicken, lamb or rice.

Egg Sauce: When sauce is thick add 2 chopped hard-cooked eggs and 1 tablespoon chopped parsley.  Serve with poached fish.  If desired add 1 teaspoon dry mustard with the dry ingredients.

Holiday White Sauce: Cook 2 tablespoons each of finely chopped onion, green pepper and red pepper or pimiento in the butter for 5 minutes before adding the flour.  Add a dash of cayenne and 1 teaspoon paprika with the dry ingredients.

Horseradish White Sauce: Add 2/3 cup horseradish, 1 tablespoon lemon juice, and 1/2 teaspoon paprika.

Mock Tarter Sauce: Decrease milk to 1 1/2 cups.  When sauce is thick add

  • 1/2 cup mayonnaise,
  • 2 tablespoons finely chopped onion,
  • 2 tablespoons chopped green olives
  • 2 tablespoons chopped sweet pickles
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons tarragon vinegar

Serve hot with baked, fried or broiled fish.

Mock Béarnaise Sauce: Cook 2 teaspoons finely chopped onion in the butter before adding flour; add 1/2 teaspoon dry mustard.  When sauce is thick gradually stir in 2 tablespoons tarragon vinegar; stir a little of the hot sauce into 2 slightly beaten egg yolks; stir into remaining sauce and cook over very low heat for 2 to 3 minutes, stirring constantly.  Serve with broiled calves’ liver, steak or chops.

Mock Hollandaise Sauce: Just before serving, stir in 3 tablespoons lemon juice, 6 tablespoons butter, added 1 tablespoon at a time, and a dash of cayenne;  heat thoroughly and gradually stir a little of the hot sauce into 3 slightly beaten egg yolks.  Stir into remaining sauce and cook over very low heat for 2 to 3 minutes, stirring constantly.  Serve with vegetables or fish.

Mushroom White Sauce: Cook 2 cups sliced mushroom caps and teaspoons grated onion in the butter for 5 minutes before adding the flour; proceed as directed, substituting 1 cup mushrooms stock for 1 cup milk.  (To prepare mushroom stock, cook the chopped mushroom stems in 1 cup of water for 10 minutes; strain.)

Mustard White Sauce: Add 1 1/2 to 2 teaspoons dry mustard with dry ingredients; season with 1 teaspoon finely grated onion.  Serve with noodles, breaded veal cutlet or leftover chicken.

Pimiento Sauce: When sauce is thick add 1/4 cup finely chopped pimiento.  Serve with broiled, baked or poached fish or with boiled potatoes.

Stock Sauce: Substitute 1 cup meat, vegetable ro fish stock for 1 cup milk.  If desired add 1 to 2 teaspoons grated onion when melting the butter.

THICK WHITE SAUCE
makes 2 cups

  • 6 tablespoons butter
  • 8 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cups milk

Melt butter over low heat; add flour, salt and pepper; stir until well blended.  Remove from heat.
Gradually stir or whisk in milk and return to heat.  Cook, stirring constantly, until thick and smooth.

For even MORE sauce recipes, browse through



Did you see these?