White Sauce Mix Recipes

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.

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.

HOMEMADE WHITE SAUCE MIX

Steps:

• In ​a medium bowl, combine the dry milk powder, flour, salt, and white pepper (if using) and mix well with a whisk.
• With a pastry blender or two knives, cut in the butter or margarine until mixture resembles cornmeal and no large pieces of butter remain.
• To make white sauce using the mix, combine 1/2 cup mix and 1 cup cool water in a small saucepan.
• Cook over low heat until smooth, stirring constantly with a whisk. Season as desired. Makes about 1 cup sauce.

WHITE SAUCE PASTA RECIPE

Steps:

• Boil raw pasta according to the instructions given on the package or follow following instructions; Take 4-5 cups water in deep sauce pan, bring it to boil over medium flame. When it start boiling, add 3/4 cup Penne pasta and 1/2 teaspoon salt.
• Boil them until al-dente (cooked but not very soft). It will take around 10-12 minutes. To check whether pasta is cooked or not, take one pasta in a fork and bite it. If it is little firm to bite, it is cooked. If it is too hard to bite, it requires more cooking.
• Transfer cooked pasta to a large colander and drain excess water.
• While pasta is cooking, heat 1/2 teaspoon oil in a pan or kadai over high flame. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped red capsicum, 1/4 cup chopped broccoli and salt.
• Stir and cook until veggies are little cooked but still crunchy, for around 2-3 minutes. Turn off the flame and transfer them to a plate.
• Heat 1½ tablespoons butter in the same pan or kadai over medium flame. Add 1/2 teaspoon finely chopped garlic and sauté for 30 seconds.
• Add 1½ tablespoons maida (all purpose flour).
• Stir continuously and cook for a minute.
• Pour 1½ cups milk little by little while stirring continuously with a whisk.
• Stir and mix for 1-2 minutes.
• Reduce flame to low. Continue stirring and cooking until mixture starts to thicken. It will take around 3-4 minutes depending on the size and thickness of the pan. When mixture starts to coat the back of a spoon as shown in the picture here, it means that it has started to thicken.
• Add 1/4 teaspoon oregano, 1/4 teaspoon red chilli flakes, a pinch of black pepper powder and salt.
• Mix well.
• Add sautéed vegetables and pasta.
• Turn off the flame. Mix well.
• Transfer it to a serving plate. White sauce pasta is now ready. Garnish it with grated cheese and serve while they are still hot.

WHITE SAUCE MIX

Steps:

• Combine dry milk, flour and salt; mix well. Cut in butter until mixture resembles fine crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total). , To prepare white sauce: For a thin white sauce, combine 1/3 cup mix and 1 cup water in a saucepan. For a medium white sauce, use 1/2 cup mix. For a thick white sauce, use 3/4 cup of mix. Bring to a boil over medium heat; cook and stir for 2 minutes.

CHINESE WHITE SAUCE

Steps:

• Set aside ¼ cup of the stock in a small bowl and mix together with the cornstarch. Set this aside as this will be used to thicken the sauce later.
• Mix together the remaining stock with the Shaoxing wine, toasted sesame oil, garlic, ginger, salt, and sugar. Add it to a medium pot and heat over medium high heat.
• When the stock mixture starts to boil, slowly drizzle in the cornstarch mixture while continually stirring. Be sure to stir the cornstarch first before adding it as it can settle.
• The sauce will start to thicken and turn from opaque to clear as it boils. Turn off the heat once it thickens. Adjust for seasoning, especially if your stock is unsalted. Add this to any stir fry dish or store in a jar for later use. This will keep in the fridge for up to 3 days in an airtight container. See the Notes section below for when to add to stir fry recipes.

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.