Recipe: Basic White Sauce | Rhewal

Basic white sauce. (Photo: Souse/Lapa Publishers)

Whether it’s over a serving of cauliflower or whether it forms part of your favorite pasta dish, a basic white sauce is a staple recipe that belongs in everyone’s recipe book.

Ingredients

Dun

• 15 g (15 ml) butter/margarine
• 15 g (25 ml) cake flour
• 250 ml of milk
• salt and white pepper to taste

Mediocre

• 30 g (30 ml) butter/margarine
• 30 g (50 ml) cake flour
• 250 ml of milk
• salt and white pepper to taste

That one

• 40 g (40 ml) butter/margarine
• 40 g (75 ml) cake flour
• 250 ml of milk
• salt and white pepper to taste

Conventional method

1. Mix the butter or margarine and cake flour in a saucepan and stir with a wire whisk over medium heat until the butter has melted and mixed evenly with the flour. Set aside, add the milk and whisk to mix thoroughly.
2. Heat slowly and whisk until the sauce is smooth and thick. Simmer slowly for 5 minutes, whisking occasionally to make sure the sauce is well cooked. Season with salt and pepper and serve plain, or follow the directions for the variations and season the sauce when done.

Microwave method

1. Mix the butter or margarine and cake flour in a glass cup and microwave for 1 minute on medium to melt the spread. Mix it well with a wire whisk.
2. Add the milk and whisk thoroughly to mix well. Microwave on high for 1 minute, remove and whisk thoroughly. Repeat about 3 times or until a smooth, thickened sauce is obtained.
3. Season with salt and pepper and serve plain, or follow the directions for the variations and season the sauce when cooked.

Variations

Eiersous

Stir in 2 hard-boiled eggs that have been pushed through a sieve or very finely chopped and 1-2 ml of paprika or other seasoning, such as garlic and herb seasoning or dry dill. If using chopped fresh dill, add more to taste.

Cheese sauce

Add about 125-250ml of grated flavored cheese (eg Cheddar, Emmental, Parmesan or a combination of cheeses) after it has thickened and simmered for 3 minutes. Stir thoroughly until the cheese has melted. If preferred, season with 2.5 ml mustard powder or prepared mustard, 15-30 ml chopped spring onion and a pinch of red pepper or garlic salt.

Mustard sauce

Beat 1 egg yolk well. Prepare the white sauce and stir a little of it into the egg yolk. Place everything back in the saucepan and add 10 ml of mustard powder mixed with 15 ml of vinegar and 5-10 ml of sugar to taste, and heat until warmed through.

Peppersous

Add 5-10 ml freshly ground black pepper or mixed ground pepper, 1.5 ml beef stock powder to the white sauce. For a richer sauce, stir in 50-100 ml of cream, and if desired, 15 ml of brandy. When adjusting the seasonings, keep in mind that the sauce will become more peppery as it stands.

Bron: Souse.
Publisher: Lapa.