Recipe(tried): Tips - How to Make a White Sauce / Roux - Reply to jc, NJ
Toppings - Sauces and GraviesDear jc,
All of my recipes say to use equal parts of butter and flour. This will make your roux look thinner but it will not affect the thickness of your sauce. After your roux is sizzling but not brown, add the milk or cream that has been heated almost to boiling. Add it all at one time, whisking constantly. Then continue to cook until the sauce is bubbly and thick.
Good cooking,
Marilyn
All of my recipes say to use equal parts of butter and flour. This will make your roux look thinner but it will not affect the thickness of your sauce. After your roux is sizzling but not brown, add the milk or cream that has been heated almost to boiling. Add it all at one time, whisking constantly. Then continue to cook until the sauce is bubbly and thick.
Good cooking,
Marilyn
MsgID: 0073966
Shared by: Marilyn, CA
In reply to: ISO: white sauce? have you ever tried?
Board: Cooking Club at Recipelink.com
Shared by: Marilyn, CA
In reply to: ISO: white sauce? have you ever tried?
Board: Cooking Club at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: olive gardens chicken scampi |
| Lisa Indpls, In | |
| 2 | Recipe: Olive Garden Chicken Scampi |
| repost | |
| 3 | ISO: white sauce? have you ever tried? |
| jc, NJ | |
| 4 | Recipe(tried): White Sauce Tips for jc, NJ |
| Jackie/MA | |
| 5 | Recipe(tried): Tips - How to Make a White Sauce / Roux - Reply to jc, NJ |
| Marilyn, CA | |
| 6 | Recipe(tried): White Sauce |
| Louise AR | |
| 7 | ISO: Beverly Kentucky |
| Beverly Kentucky | |
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