White Sauce for everything
Not an Indian recipe per se, but possibly one that can be used in many Indian-ised recipes like this Chicken and Vegetables Bake.
While this recipe of White Sauce is perfect for baking your next pasta, Lasagna, AuGratin, Casserole… it is equally awesome drizzled over baked jacket potatoes mixed with grated cheese.
Use it as a cheesy dipping sauce for fondue!
This homemade White Sauce is so good in vegetable grilled sandwiches too, with a layer of cheese for that gooey melty messy grilled sandwich. Oftentimes, I use white Sauce on my Cheese Chilli Toast too. Again, just for that crisp yet moist texture.
Quick meals are super fun when you have a jar of this homemade White Sauce handy. Stir fry a few of your favourite veggies, add white sauce and boiled pasta!
Get creative and use this super versatile, multifunctional easy-to-make White Sauce in more than just bakes and casseroles!
Here are some more versatile recipes from WhiskMixStir for addition to your kitchen secrets! The recipes on this list are the most basic forms of these dishes, to which you can add your magic touch! Or use them in multiple ways and forms with many pairings!
Homemade Kulfi (Indian ice cream)
Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of White Sauce is naturally vegetarian.
To make it vegan, simply swap dairy milk and cheese with its many vegan alternatives.
To make gluten-free White Sauce, use millet flour of choice.
This recipe makes: about 250 ml of White Sauce
Time taken: 10 minutes
Ingredients to make White Sauce
2 tbsp butter
2 tbsp all-purpose flour / maida
250 ml milk
1 small onion
½ cup cheese (of choice)
¼ tsp mustard powder
¼ tsp freshly crushed black pepper
½ tsp mixed herbs (optional but delicious!)
Salt to taste
Method of making White Sauce
Pour the milk in to a cooking pan, drop the onion and cloves in the milk. Bring the milk to a gentle simmer over low heat, so that the milk doesn’t curdle. We just want the onion and cloves to impart their flavours in to the milk. Switch off the heat.
Note: the onions and cloves will be removed from the milk, before adding to the roux.
In another cooking pan, heat the butter over medium low heat. Add the all-purpose flour, mix well. Continue to cook the butter and flour mix i.e. roux over medium low heat, stirring continuously so that the flour doesn’t change colour. We want to cook the flour to a nutty flavour without changing the colour at all.
Once the flour is cooked, i.e. about 2 minutes, add half the milk to the roux. Mix well using a balloon whisk or a fork to avoid lumps.
Continue to whisk the mixture, till it thickens. Pour in the rest of the milk, minus the onion and cloves.
Mix in the milk. Finally add the salt, freshly crushed black pepper, mustard powder and mixed herbs if adding. Whisk everything well.
Continue to cook the White Sauce till it thickens. Remember that it will thicken further upon cooling. So cook the White Sauce till it reaches the ribbon consistency.
Once cooled to ambient temperature, store the White Sauce in an air-tight glass jar, in the refrigerator. If stored well, homemade White Sauce should stay good for about 5-7 days. I always prefer to make small batches so that it gets used up within a few days.
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