Cowboy Trick: White Sauce
This is the quick, mischievious way for knocking up a batch of white sauce. This technique is particularly useful for large quantities of white sauce.
Unlike the traditional method the milk is heated first, then thickened after with a 'beurre manie' (equal quantities of butter and flour).
You will need a blender or liquidiser for this method
Makes 1 pint of sauce
Ingredients
85g / 3oz flour
85g / 3oz butter
570ml / 1 pint milk
salt and pepper
Mise-en-Place:
Either by hand or in a mixer:
Knead the flour and butter into a paste
Heat the milk to the simmer point. Also known as to 'scald' the milk
Method:
Add 3/4's of the beurre manie to the hot milk
Blend
Return to the heat and stir until the sauce thickens (about 1 minute)
The sauce is thick enough when it will coat the back of a spoon, yet still leave a track when you pass your finger through it. (see images)
Season with the salt and pepper
Adjust: A 1/4 of the beurre manie is reserved allowing you to further thicken the sauce should it require it.
Too thin: Blend in more beurre manie
Too bland: Add more salt and pepper
Too thick: Thin with milk or water
Chef Tip: Not using the sauce right away?
Place a layer of cling film or grease proof paper directly onto the sauce's surface to stop a thick skin from forming
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| Weigh equal quantities of flour and butter |
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| Knead together until it forms a thick paste |
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| 'Scald' the milk by heating it to the simmering point |
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| Liquidise the sauce |
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| Return to the heat and stir until it thickens |
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| The sauce is ready when it coats the back of a spoon and leaves a thick trail if wiped with a finger |
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