My white sauce was nasty!

P

PhatManDerek

Banned
For some reason my white sauce I made tonight turned out to floury and it was a little too garlicy.

Here's my recipe.

white sauce.

NGREDIENTS (Nutrition)

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup milk
DIRECTIONS

1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency



I've added another cup of milk. and 2 more table spoons of flour, I've also added 6 gloves of garlic, minched them, I have added Shallots and let them cook down while the sauce was thicking up.


So what did I do wrong?
 
PhatManDerek said:
For some reason my white sauce I made tonight turned out to floury and it was a little too garlicy.

Here's my recipe.

white sauce.

NGREDIENTS (Nutrition)

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup milk
DIRECTIONS

1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency



I've added another cup of milk. and 2 more table spoons of flour, I've also added 6 gloves of garlic, minched them, I have added Shallots and let them cook down while the sauce was thicking up.


So what did I do wrong?
Click to expand...

Its backwards. Saute first then add flour to make a roux. Then you have to cook the roux for a bit. Forget the milk, use cream.
I gave up watching some good porn to respond to this!!!

Cheers, TB.
 
texas blues said:
Its backwards. Saute first then add flour to make a roux. Then you have to cook the roux for a bit. Forget the milk, use cream.
I gave up watching some good porn to respond to this!!!

Cheers, TB.
Click to expand...
You have a wife and you don't need porn bro.

By the way you mean heavy cream? And then my white sauce will taste better?
 
PhatManDerek said:
You have a wife and you don't need porn bro.

By the way you mean heavy cream? And then my white sauce will taste better?
Click to expand...


Kidding about the porn. I quit that job last month.


Cheers, TB.
 
Replace the butter with pork fat... yum.
 
Yep, wait for the butter and flour to cook before adding milk/cream. Otherwise skankiness results.
 
Yep, otherwise you've made glue/paste.

Good for decoupage, bad for eating. ;)

Here's a decent guide: http://busycooks.about.com/cs/cookingmethods/ht/whitesauce.htm

Wondra Flour cans used to come with pretty much the same recipe on the side, IDK about now though.
Oh, and if ya make a Cajun style dark roux..careful ya don't have an explosion or spills...there's a reason it's called "Cajun napalm" ;)

Buddy of mine, I watched him flash-cook a huge pot of dark roux for Gumbo..was insane stuff.

I'd rather take my time.

At anyrate, having a good solid whisk is nearly always required.
 
Chef Jimmie said:
Derek,
dont ever, ever add flour directly to a sauce.

If you MUST us flour, add some water to it and make a slurry
Click to expand...

usually a slurry is made with cornstarch

that is cool for thickening but your flour will always taste "raw"

next time Derek, just cook your roux a little longer.

When combining roux with water-based liquids, such as broth or milk, it is important that these liquids are not excessively hot. It is preferable to add room temperature or warm liquid into a moderately hot or warm roux. They should be added in small quantities to the roux while stirring, to ensure proper mixing. Otherwise, the mixture will be very lumpy, not homogeneous, and not properly thickened.
 
I love a good white sauce.

A tip on the garlic, take an entire head of garlic, cut the top off drizzle olive oil on top then wrap it in foil and bake at 400 degrees for around fourty-five minutes.

When it cools you can squeeze it right out of the skin like toothpaste.

This works great for mashed potatoes also.;)
 
BadKat said:
I love a good white sauce.

A tip on the garlic, take an entire head of garlic, cut the top off drizzle olive oil on top then wrap it in foil and bake at400 degrees for around fourty-five minutes.

When it cools you can squeeze it right out of the skin like toothpaste.

This works great for mashed potatoes also.;)
Click to expand...

i'm guessing that the 400 you state is F and not C!!!
remember some of us use the correct temp scale!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
Davetaylor said:
i'm guessing that the 400 you state is F and not C!!!
remember some of us use the correct temp scale!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Click to expand...


2523434937_e7d21a4a97.jpg


Durn foreigners and their silly Celsius.
 
One more thing to add to the excellent suggestions already submitted,
clarify your butter b4 adding the flour, it removes the moisture
from the butter and allows it to be at a higher temp to "cook" the
flour to remove the moisture from it while its making the roux, leave
the moisture in and your making paste, not gravy (or sauce).

ButchT
 
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