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anyone got a foolproof white sauce recipe?

(25 Posts)
TracyK Fri 17-Jun-05 09:00:08

mine always has lumps of buttery flour stuff in it.

csa Fri 17-Jun-05 09:03:41

tracyk, what i usually do is mix the flour with the oil until it forms a single ceam consistency first before i put it on the fire. then i add the milk and regularly stirs it. i don't normally stand and stir it all the time and so far, seems to work. hth.

acnebride Fri 17-Jun-05 09:05:27

Make it a cheese sauce, then you can't tell the difference between flour lumps and cheese lumps.

Sorry

lilaclotus Fri 17-Jun-05 09:07:29

i use butter, not oil...
i think the trick is to keep the heat very low, or even take it off the heat when adding the flour. then just add little bits of milk, gradually adding more, stirring all the time.

starlover Fri 17-Jun-05 09:15:35

yeah, the main thing to remember is not to add them ilk all at once. Add a tiny bit and stir it in. add a bit more and stir it in... it takes a while... but it will give you a nice smooth sauce.

if you do wne up with lumps try whishking, or using a hand blender.. and if that fails strain it!

you could do it using cornflour which won't make lumps... but it isn't as nice

TracyK Fri 17-Jun-05 09:19:36

so what are the quantities of ingredients do you use then?

bundle Fri 17-Jun-05 09:20:00

also sainsbury's do a "sauce flour" which delia swears by for producing fewer lumps even if you are a bit cack handed

starlover Fri 17-Jun-05 09:20:45

dunno.. just guess! lol

starlover Fri 17-Jun-05 09:20:53

aren't i helpful?

TracyK Fri 17-Jun-05 09:23:32

I've been guessing and it tastes not too bad for a little sauce for me and ds - but I was going to try for macaroni cheese tonight for 4 adults and thought I'd better get it right. or maybe I'll just let grandpa cook it!

lilaclotus Fri 17-Jun-05 09:24:33

you need the same weight of butter & flour. eg 50g of butter + 50g of flour.

starlover Fri 17-Jun-05 09:25:16

well, guess like you normally do, and if you put plenty of cheese in then it'll be fine!

lilaclotus Fri 17-Jun-05 09:26:17

but saying that, i guess all the time...

Tommy Fri 17-Jun-05 09:26:34

I have a fool proof recipe - it's called Bisto White Sauce granules... I don't think I've ever made a decent white sauce from scratch so I don't bother even trying anymore!

TheVillageIdiot Fri 17-Jun-05 09:32:07

Here's my cheese sauce for what it's worth.. I'm a rubbish cook but can manage this

large knob of butter
Table spoon of corn flour
half pint of milk
mustard (to taste)
cheese (to taste)

Melt a large knob of butter on a low heat..

Remove the pan from the heat and a little milk
(keeping off the heat)stir the cornflour in to make a runny SMOOTH paste

Put the pan back on the hob and slowly stir in the rest of the milk

keep stirring until the sauce thickens and boils

once it has boiled add the cheese in small quantities (keep stirring) add the cheese until it has a stong enough flavour for you. If you want to add a little mustard nows the time

Stir the sauce until all the cheese has melted then serve as you like

hth

TheVillageIdiot Fri 17-Jun-05 09:33:12

that should say 'and add a little of the milk'

mancmum Fri 17-Jun-05 09:34:35

the easiest way by far is the all in one method -- I use this every week and it never fails or gets lumpy -- I don't measure but guess the proportions are as follows..

Put 1/2 pint COLD milk in a pan -- add 1oz butter and 1oz flour... bring to the boil but from the moment the flour goes in whisk like buggery with a balloon whisk... never goes lumpy as long as you start with cold milk... when it gets to boil, reduce heat and cook for 5 minutes stirring - add salt and pepper (cheese +mustard) and pour... lovely!!

TracyK Fri 17-Jun-05 09:36:32

is 1 ounce of flour about a heaped dessert spoonful?

Hulababy Fri 17-Jun-05 09:37:44

If using for pasta, or with cheese - cheat!!!


Get a massive pot of mascarpone cheese, and very gently heat on the hob. It will melt down into a yummy cheese/white sauce.

Aero Fri 17-Jun-05 09:37:51

Ok. This is totally idiot proof and you won't get lumps. Delia's all in one white sauce recipe as I can best remember it. I use this all the time and it never fails. Much quicker and easier than making a roux then adding liquid gradually!

1oz plain flour
1 1/2oz butter
3/4 pint milk


Put all on pan cold! It must be cold. Then use a balloon whisk to mix over heat and keep whisking gently until it thickens. Then stir with a wooden spoon to get right into the corners of the pan and whisk again thoroughly. Turn down heat as low as possible and cook for six minutes stirring gently.

Aero Fri 17-Jun-05 09:39:51

Ahhh - mancmum - you beat me to it! This never fails!!

Aero Fri 17-Jun-05 09:40:51

That is the milk must be cold. The butter not melted etc......

jangly Fri 17-Jun-05 09:47:09

Or you can make it like you do custard from custard powder. i.e. put most of milk in pan, leave a little in jug. Stir cornflour into little bit. Add to the milk heating in pan. Turn down heat once it begins to thicken (turns) and simmer stirring for a minute or so. Then add knob of butter with cheese, and some pepper.

jangly Fri 17-Jun-05 09:48:20

No, don't add cheese for white sauce!

KenilworthMum Wed 13-Jul-16 12:26:56

Message deleted by MNHQ. Here's a link to our Talk Guidelines.

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