White sauce?!
Answers: How do you make that white cheesy sauce mum used to put on my veges when I was a kid? Tastes similar to the cheesy sauce in lasagne. You know the one?
nothing more than a basic white flour cream gravy with cheese
take
2 Tablespoons flour (all purpose)
2 cups milk
2 Tablespoons butter
salt
1/2 cup grated chedder cheese (or velvetta is wonderful)
get out a sauce pan, gently melt butter in sauce pan, then sprinkle flour around in butter. stir around on med/high heat for a couple of minutes to toast up flour. . then having a fork or whisk.. gently start pouring in milk, (not all at once), but in a steady stream. and whisking briskly to incorporate milk into flour without making lumps.. then when all milk in in.. stirring often till comes to bubble.. and this will thicken quick..
add a few shakes of salt.. and then add in grated cheese and stir til melted...
You can use this on vegetables and meats and pasta
you can also add chopped hotdogs (for kids)
or chopped vegetables like broccoli, spinach etc.. for pasta.. and even add a bit of hot sauce like tobasco for those liking things spicy
OH..
and for some kids. theres chocolate gravy.. the same basic sauce, but without salt and cheese.. just add 4 tablespoons nestles quick to the milk.. whisk as usual and serve over croisant buns or toast, or bisquits, or pancakes.. kids love this...
yeap! i know that! that sauce is called a Mornay sauce and is a derivative of the 5 mother sauces the sauce bechamel.
you need about
60 grams butter
60 grams flour
1 box of milk
half onion(don't chop it)
2 pcs. whole cloves
1 pc. bay leaf
1 1/2 cup cheddar cheese
dash of nutmeg
salt and white pepper
in a pot, mix the butter and the flour until it doesn't stick to the pan anymore.
Slowly add the milk, add the onion, cloves and bay leaf.
mix well, until there is no more flour.
let it simmer until it is thick and creamy.
add the salt, pepper and nutmeg and mix.
then strain it. or just remove the onion, bay leaf and cloves.
after straining, mix the cheese in it.
you can also omit the bay leaf, onion, cloves and nutmeg if you want it plain.
You can:
spread on top of brocolli.
bake it in 350 degree oven with thin sliced potatoes. top with cooked ham and bacon.
put it on your pasta.
make it a sauce for your fish.
and use it for your lasagna.
yes they are both right...although the first one is more of a "mornay" than the second...a true mornay is a bechamel sauce with parmesan and gruyere added....in America we use more cheddar and velveeta....but the bay leaves, cloves and onions and all that, are just extra things added by chefs and culinary students and i'm sure they taste great!!!