Sunday, December 16, 2007

Basic White Sauce


3 cups milk
1/2 cup plain flour
1 tbsp. butter
2 tbsp. cheese grated
salt to taste
pepper to taste


In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
Remove and keep aside to cool.
Melt butter in the pan, add half the milk.
Mix the remaining milk in the cooled flour to form a smooth paste.
When milk comes to a boil, add paste and stir continuously.
Bring back to a boil.
Cook till the sauce is thick enough to coat the back of a spoon thickly.
Sprinkle salt and fresh ground pepper and stir to mix well.
Use as required in individual recipes.

Making time: 20 minutes
Makes: 4 cups sauce
Shelflife: Frozen 2 weeks ( thaw to room temperature before using) Refrigerated 1 day

Note: I have used the above method as against the traditional method of frying the flour in the butter, since this way the consumption of fat (butter) is reduced as also the chance of lump formation is minimised. It is easier to handle by beginners.


3 basil chopped
3 tbsp. parsley chopped
2 cloves garlic crushed
200 ml. pure olive oil
75 gms. parmesan cheese grated
salt to taste
pepper to taste (fresh ground)

1 comment:

ben said...

yummy.. yummy.. :)