Can I store prepared white sauce in the fridge for 24 hours?!
By white sauce I mean one made with equal parts butter & flour for the roux, then broth instead of milk to turn it into white sauce (I've tried this one before and it's delicious). After that I add cream & sherry for flavour.
Will this be safe in the fridge for a day, or will that ruin the texture? Thanks in advance everyone :)
Answers: I'm throwing a dinner party on Saturday night with a very complicated menu (6 courses, all requiring some degree of last minute prep). I would like to keep the panic to a minimum, so I'm making the soup, pasta sauce, and salad dressing the day before. I would like to also do part of the appetizer ahead of time. For that I'm doing vol-au-vents filled with mushrooms in a white sauce.
By white sauce I mean one made with equal parts butter & flour for the roux, then broth instead of milk to turn it into white sauce (I've tried this one before and it's delicious). After that I add cream & sherry for flavour.
Will this be safe in the fridge for a day, or will that ruin the texture? Thanks in advance everyone :)
If you have a double boiler then you will be fine. You can bring back whites and creams as long as you do it slowly and stir it a lot. The problem is that most people hurry the warming process and burn it in the bottom of the pan. If no double boiler is near then 1 inch of water in medium pan on med. heat. In smaller pan put in sauce and set the pan down in. The handle may tilt the pan at angle...its ok the less sauce on direct heat the better. Don't leave its side while heating. Stir constantly with wisk and you'll be fine. The texture will be fine. It will look thick when cold and thin quickly in the pan...as it slowly warms the thickness will come back so dont panic and mess with it while heating. enjoy your dinner...sounds great.
It should be fine, just make it a little bit thinner than you normal will. It will thicken a lot once it gets cold.
White sauce will store well. To prevent a "skin" from forming on the top, put a few pats of butter on the surface of the sauce while it's still hat. Re-heat it slowly. If the sauce breaks, whisk in a bit of cream. I wouldn't add the sherry until I reheated the sauce.
Will you invite me to your party?