Saturday, 28 August 2010

White Sauce Recipes for Pasta and Soups

Here are the two variations of basic white sauces for pasta that I usually cook.  The first white sauce recipe had already been used in my previous post  My usual "Pasta in white sauce" recipe   the second recipe requires making roux and we can make two variations out of this depending on how thin or thick you want your sauce to be.

You can also use these recipes as base for your soups.

 Here are  my White Sauce Recipes :-)

A- Easy White Sauce

Ingredients:

butter or vegetable oil – 2 tbsp

evaporated milk – 250 ml

all purpose cream (heavy cream)- 100 ml

cornstarch -  3tbsp

water  – 1 to 2 cups

salt & pepper to taste

for the cooking instructions, please check my previous post on My usual “Pasta & red meat in white sauce” recipe.

B- White Sauce - Light                                                                 

Ingredients:

butter  – 2 tbsp (30 g)                                                               

all-purpose flour - 2 tbsp (30-35 g)                                          

evaporated milk – 2 cups (320 ml)                                          

water - 1  cup (160 ml)                                                                  

nutmeg - 1 pinch                                                                              

salt & pepper to taste                                                                     



C- White Sauce - Thick

Ingredients:

butter  – 4 tbsp (60 g)                                                               

all-purpose flour - 4 tbsp (60-70 g)                                          

evaporated milk – 2 cups (320 ml)                                          

water - 1  cup (160 ml)                                                                  

nutmeg - 1 pinch                                                                              

salt & pepper to taste 



Cooking Procedure for recipes B & C

1) Make a roux.  In a low fire, melt butter then stir in flour, nutmeg, pepper, and salt. Continue stirring for 1 minute.

2) Remove the pan from fire. Mix the milk and water and whisk until mixture is homogenous.

3) Heat pan again and cook sauce.  Let it boil until sauce is thick.

Add any meat, poultry, or seafood you wish. Flavor it with any herbs you choose.  The sauce is good for a 400 to 500 grams of pasta noodles.

- Sharosem(28August2010)

No comments:

Post a Comment