Best Wicklewoods All Too Easy All In One White Sauce Recipes

BASIC WHITE SAUCE

Basic White Sauce image

For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk

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.

Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

MAGIC WHITE SAUCE (AND VARIATIONS)

Magic White Sauce (and Variations) image

Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won't believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.

Provided by Kookaburra

Categories Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 cups milk (low fat or non-fat milk works fine)
100 g butter or 100 g margarine, chopped into small pieces
1/2 cup plain flour
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

Pour milk into a saucepan.
Add all other ingredients.
Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
Be sure to work the whisk into the edges of the pan to incorporate all the flour.
Whisk frequently until the mixture comes to a boil.
Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
Taste and add extra seasoning if required.
Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
Stir in 1 teaspoon lemon juice when sauce is completed.
Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
Stir in 1 teaspoon lemon juice when sauce is completed.
Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

WHITE SAUCE

White Sauce image

I learned to make white sauce in Home Ec too many years ago to count. It can be used as a base for lots of dishes. I use it for macaroni and cheese for my granddaughter.

Provided by CJO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 3

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

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.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 2.9 g, Cholesterol 10.1 mg, Fat 3.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 33 mg, Sugar 1.4 g