White Sauce For Sos Recipe 45

WHITE SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

ALL- PURPOSE CHINESE WHITE SAUCE

Steps:

• Pour chicken, pork or vegetable stock into a resealable glass jar. It's best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.
• Next, add the garlic, ginger, and scallion whites. It's best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.
• Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.
• Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.
• Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).
• Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.
• Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.
• Add ½ to ¾ cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.
• Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.
• Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

CHICKEN BREAST IN WHITE SAUCE

Steps:

• Place the chicken breast to a bowl.
• Add the onion powder, garlic powder, dried rosemary, dried thyme, salt, and pepper by taste. Coat the chicken breast with the spices and herbs.
• Heat about 2 tablespoons of olive oil in a skillet and lay the chicken breasts in it. Fry the breasts for 1-2 minutes on each side, until they turn golden-brown on the outside. Remove the chicken breasts from the skillet and set them aside.
• Add 2 more tablespoons of olive oil in the same skillet. Add the crushed garlic and fry it for 30 seconds, stirring.
• Add the fresh thyme and rosemary sprigs. Add the milk.
• Season the liquid with salt and pepper.
• Combine the cornstarch with 1-2 tablespoons of water and stir well, then add it to the skillet.
• Also, add the chicken breasts to the skillet. Cover with a lid and simmer for 25-30 minutes. While the liquid simmers, the cornstarch will thicken the sauce.
• Sprinkle fresh cilantro on top just before serving.

WHITE SAUCE FOR S.O.S. RECIPE - (4/5)

Steps:

• Melt butter, add flour and stir with fork or whisk. Add milk slowly (bring almost to boil) and keep stirring until sauce thickens. Chop beef into pieces and add to sauce. Pour onto pieces of toast.

HALAL CART-STYLE WHITE SAUCE

Steps:

• Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp. water in a medium bowl.
• Do Ahead
• Sauce can be made 5 days ahead. Store in an airtight container and chill.

WHITE SAUCE

Steps:

• In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

USMC SOS

Steps:

• Brown the ground beef in a medium skillet over medium-high heat, until meat is no longer pink. Drain excess fat and set aside.
• Melt the butter or margarine in a medium saucepan over medium heat. Slowly add the flour, stirring constantly, to form a brown roux.
• Pour in beef broth and milk, mixing well. Add ground beef, then season with salt and pepper to taste.