I once had this chef come into my Culinary class in high school.He made a white creamy pasta sauce. what wasit!


Question: it wasnt green or chunky. I remember alot of milk added and he said not to over or underdo the milk. It was on macaroni. He was from the Culinary institute somewhere in new england. I really want to know the name of the sauce.


Answers: it wasnt green or chunky. I remember alot of milk added and he said not to over or underdo the milk. It was on macaroni. He was from the Culinary institute somewhere in new england. I really want to know the name of the sauce.

its called a RUE, which is made up of 1 tablespoon of butter melted do not let it burn or u will have to start again, when butter is melted add 1 tablespoon of flour, plain or self raising is ok, cook this off, so you dont taste the flour, about 1-2 minutes stirring or whisking constantly, then add milk, probably 1 pint or 1/2 litre, that is a white sauce, to turn it into a nicer flavour for macaroni or any pasta, add grated tasty cheese until it feels slightly thicker, then u can add it to your pasta. (I also put a bit of sea salt, pepper, nutmeg and paprika into it as well, tastes yummier that way), I hope this helps, Goodluck!!!

Sounds like Alfredo sauce

sounds like Alfredo Sauce

either Alfredo or bechamel,probably bechamel because of the milk,alferdo is cream
beurre blanc is normally served withpoached or grilled fish ,so i'd be hesitant to think it was that and it has no milk or cream
details of the man are pointless what is important is that he was from the cia and would do things by the book,you can be sure of that.

new england Culinary insititue (alton brown went to it) I wish I had a culinary class in school, I would of been in Culinary institute of america by now. good luck

It must be a buerre blanc

1 1/2 tablespoons chopped shallot
1 bay leaf
6 black peppercorns
1/4 cup white wine vinegar
2 tablespoons dry white wine
1/4 cup heavy cream
1 1/2 cups cold butter, cut into 1/2 inch pieces

Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

Chicken pasta with bechamel

1 (16 ounce) package dried penne pasta
2 tablespoons olive oil
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 skinless, boneless chicken breast halves - cubed
1/2 cup frozen peas
1 bunch cilantro
3 sprigs fresh dill weed, chopped
1 (6 ounce) can Italian-flavored tomato paste
1/2 cup water
salt and pepper to taste

Bechamel ( the white sauce )

5 tablespoons butter
1 cube chicken bouillon
5 tablespoons all-purpose flour
3 cups milk
pepper to taste
2 cups shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.
To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.
Bake 30 minutes in the preheated oven, or until bubbly.

Alfredo sauce.

I'm guessing that it was Alfredo sauce since it was on macaroni.

Here's a recipe for copy cat Olive Garden Alfredo sauce recipe:
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder


Methods/steps
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk.

Serve over pasta.

just a guess? Fettuccine Alfredo- pasta sauce- it's italian? sorry if it doesnt help

It must be Bechamel.
Alfredo and all of the other white sauces I can think of are made with cream.

Bechamel Sauce - (Salsa Besciamella)
Ingredients:
1 qt milk
salt
freshly ground pepper (preferably white)
2 large pinches nutmeg, freshly grated
1 bay leaf
3 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 cup Parmigiano-Reggiano cheese

Stay with the pot on this one: Put milk into a saucepan, season with salt and pepper add the nutmeg & bay leaf, heat over medium heat until it starts to simmer * remove the pot.
In a large saucepan add the butter over a medium heat and when it melts add the flour and whisk until smooth and continue until the flour mixture, or roux, starts to add a little colour, stiring constantly. Remove the bay leaf & pour the hot milk mixture into the roux in a steady stream constantly whisking until the sauce simmers again. Turn the heat down and keep whisking for 3 or 4 minutes until the sauce thickens. Remove from the heat and add the cheese still stiring until all mixed and blended.

Looks like a lot of work but it really isn't. Can use it for a great many dishes.

NB the clue for me was you said the chef used it on macaroni - I know macaroni refers to all pastas but if it had been Alfredo he would have said Fettucini.

The creamy base you want is also called the bechamel (White sauce). This sauce is primary for any preparation with a white base (It is also used for cream soups)
To make this white sauce you require
Flour -
Butter -
Milk -
All these above ingredients in equal quantities
Method
1. Boil the milk and keep aside
2. Heat the butter and add flour (The cooked flour is called the roux, you can have white, blond or brown roux, depends on how long you cook the flour)
3. Once flour is cooked add milk and this would form a sauce. The milk getting added determines the consistency, want it thin add more milk or add less for thicker sauce

Once this sauce is ready, it is time for your creativity to customize it.... add salt and pepper have it simple, add a few gherkins or jalapenos chopped, blanched spinach, fried mushrooms, broccoli and the list goes on.....





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