★French chefs are known for their wonderful sauces sauces that mask the taste of the food served to them, but rather to supplement what they are eaten. And takes a while many American chefs take on French sauces are difficult and time consuming to do, nothing could be further from the truth.
Although it is common sense, at least start with a recipe for French dressing and a menu free soon learn that you can quickly stir a sauce without looking at a recipe.
Here's how to make a classic white sauce (or as the French say, white sauces).
What you need:
Butter
Flour
Milk or values (you can even use the wine)
1. Start by measuring the red, or butter and flour-based sauce. (In general, follow these instructions: For a thicker sauce, use 1 T. of flour for each cup of liquid for a sauce of medium thickness, using T 1 ½ cup flour to liquid, thick sauce, use 2 T. of flour for each cup of liquid.)
2. On low heat, melt 2 T. butter in a saucepan.
3. Combine flour 3 T.. Cook these ingredients together slowly for several minutes before adding other ingredients, stirring constantly. After about 2 minutes, the roux should be frothy.
4. Meanwhile in a saucepan, heat 2 cups of milk and a pinch of salt to a boil.
5. Remove the roux from heat. Once it stops bubbling, add the milky liquid. Stir with a whisk.
6. Place the saucepan over medium-high and continue to use the whip until the sauce begins to boil. While continuing to stir and boil for 1 minute.
7. Remove from heat and add salt and pepper to taste.
8. You can also add extra flavor. Typical additions of butter (usually about ½ to 1 T. per 1 cup sauce) or cream (to taste).
9. Serve immediately or freeze for later use.
Tips: If you follow these recommendations should be beautiful and white sauce. But if for some reason, the sauce is irregular, you can use a mixer, even outside. The sauce is too thick can be diluted with milk, broth or cream. The sauce is too thin can be boiled until the required thickness is achieved.
Caution: Always use a heavy stainless steel, porcelain, enamel or tin-lined copper pot to make the white sauce to avoid burning and discoloration. Read more...
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