Except that I can never remember which bit you turn the heat off for, and can never be bothered to look up what the right amounts. Guesswork is so much easier, even if it does sometimes result in lasagne soup, or a tablespoon of white sauce to cover an entire moussaka.
Today's white sauce was very runny. How to save it and avoid another lasagne soup episode? Dump some more flour in the top and hope against hope that it wouldn't be lumpy.
It was lumpy.
On the positive side the bin elves have been and taken away the rubbish from the middle of the kitchen floor. It might have been the husband, but I think it was the bin elves.
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6 comments:
My white sauce was always a bit hit and miss, but my mother shared a new tip, making it in the microwave. Apparently if you cook some onion (or spring onion) in the butter first, before adding the flour, it never goes lumpy. Works for me. Of course, it does then have bits of onion in it, but I've learned to live with those. There's no fussing with the heat, cook the onion in the butter, take out, add flour, back for a bit, add all the milk and stir then back until it's ready, taking out to stir occasionally. I haven't looked back since trying this!
Aggghhhh! White sauce! One of those things that actaully knowing the theory behind it diesn't actually help achieve that smooth velvety substance.
Now did you use corn flour - or was it wholemeal bread flour? I am informed it makes a HUGE difference!
I used whatever was lying around in the back of the cupboard. Actually I've got 3 packets of flour because I kept remembering that I'd run out of flour. Three times. Since I only ever use it for white sauce that must be about 6 years' worth! I might need to start baking.
yep I remember learning to cook the roux sauce in HE. I can't remember the qtys but i am impressed that you have made it in the first place.
Jamie Oliver and his bloody 'perfect-housewife even more than Anthea' wife was saying the other day that the day of the roux sauce was over. I guess jamie just want us to bash a few tomatoes in the liquidizer with some handfuls of herbs grabbed from the garden.
Bit hard if you live in a high rise isn't it Jamie?
Bloody hell I'm a hormonal housewife today!
I have never ever made a white sauce! I remember wondering why everyone seemed to be weaning their kids on it!
I make roux all the time, being veggie we eat a lot of things based on it. Sometimes I mix the cornflour (or white flour) in a mug with milk first, the same way you make bird's custard (which is just flavoured cornflour afterall)then mix it with some melted butter in a pan. Keep stirring or it will lump on the bottom.
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