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Lasagne - White Sauce |
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#1 |
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Forum Member
Join Date: Aug 2006
Location: Sussex
Posts: 2,467
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Lasagne - White Sauce
I was hoping for tips on how to make a good white sauce for a lasagne.
The first time I tried, I made a really delicious sauce but each time since then it's been really 'floury' and not too good! Would be very grateful for any tips you could pass my way, thanks peeps
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#2 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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I have to confess to buying my sauce
![]() But I found a recipe on the BBC if your interested? ![]() http://www.bbc.co.uk/food/recipes/da...ce_70004.shtml |
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#3 |
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Forum Member
Join Date: Aug 2006
Location: Sussex
Posts: 2,467
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Quote:
I have to confess to buying my sauce
![]() But I found a recipe on the BBC if your interested? ![]() http://www.bbc.co.uk/food/recipes/da...ce_70004.shtml I must admit I did buy a jar of sauce last time and didn't really like the taste of it. |
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#4 |
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Join Date: Aug 2006
Posts: 12,236
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You must cook the flour out by stirring with the butter in the first stage. You'll know when it starts to smell "biscuity". Then move on to adding the liquid. Don't have it on too high a heat though, and take it off if it starts to catch.
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#5 |
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Forum Member
Join Date: Aug 2006
Location: Sussex
Posts: 2,467
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Quote:
You must cook the flour out by stirring with the butter in the first stage. You'll know when it starts to smell "biscuity". Then move on to adding the liquid. Don't have it on too high a heat though, and take it off if it starts to catch.
It's hard work if you ask me, for a simple sauce! I find it can be lumpy as well! |
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#6 |
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Join Date: Dec 2004
Posts: 842
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White sauce is about the only thing I can make....
The way I do it (Not that much different from above poster to be honest!) is... First I melt the butter, generally about a heaped tablespoon of it, but you can adjust how much you use for how much you need.... Then I put it maybe three heaped tablespoons of flour - mix it in until it sort of rolls into a ball (I'm not explaining this very well, am i?) - After you get to that stage, just keep cooking it for a couple of minutes - then I add the milk really slowly - Like a splash at a time. That way, the mixture gets a bit looser, but it stays lump-free. And once it gets more liquid, then you can add in a lot more milk at a time - It never seems to be lumpy when I do it this way. Worth remembering though that if you put cheese in it, it thickens up a lot!
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#7 |
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Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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I sometimes cheat and melt my butter in the microwave, meanwhile warming some of the milk in a pan - then I slowly stir the flour into the hot butter and then slowly stir that mixture into the gently warming milk, adding more milk as it thickens, then seasoning with salt, pepper and a little nutmeg toward the end. It's never lumpy or raw tasting this way although you have to keep a close eye on everything!
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#8 |
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Join Date: Mar 2005
Posts: 3,351
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Quote:
Thanks, I think that's what I've been doing wrong.
It's hard work if you ask me, for a simple sauce! I find it can be lumpy as well! |
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#9 |
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Forum Member
Join Date: Aug 2006
Location: Sussex
Posts: 2,467
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Thanks guys, you've been really helpful.
I've got no excuse for getting it wrong now
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#10 |
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Forum Member
Join Date: May 2006
Posts: 753
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The way me and my mum do it is much simpler than making a rue. We heat some milk in a saucepan and then add cornflour until its at the right consistency. Then add some cheddar cheese. Tastes so creamy and lovely.
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#11 |
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Join Date: Jul 2008
Posts: 1,562
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Not that hard to make a roux really, and is a useful skill to have. Just got to let the flour cook out, like IW said.
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#12 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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If you're making white sauce for a Lasagne, then you should make a Bechamel Sauce. This is the same as a white sauce but the milk is warmed to nearly boiling with a bay leaf and a couple of cloves infused in it before adding to the roux.
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#13 |
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Forum Member
Join Date: Oct 2007
Location: London
Posts: 895
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As others have said, cook out the flour in the butter for a minute or too first. It's also better to use warm milk rather them straight from the fridge (less chance of lumps). Finally don't add all the milk in one go. I personally add about a third, mix it well in, add another 3rd, mix that well in then the final third.
For my bechamel I put a bay leaf, half an onion and some nutmeg in the milk, heat it to just below boiling (don't let it boil) then take it off the heat and leave it to infuse for 20-30 mins. I roughly follow this recipe http://uktv.co.uk/food/recipe/aid/513698 for lasagne. It's delicious
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#14 |
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Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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I find the key is to whisk the hell out of it. That way you are getting air into it.
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#15 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Quote:
I was hoping for tips on how to make a good white sauce for a lasagne.
The first time I tried, I made a really delicious sauce but each time since then it's been really 'floury' and not too good! Would be very grateful for any tips you could pass my way, thanks peeps ![]() ![]() Put some butter in a pan and melt slowly.. Add some flour and stir into the butter, making it stick together... Add some milk(little first) Melt on cooker and keep stirring..until lumps have gone.. Add some more milk(again keep stirring it) When it starts getting thicker, turn down the heat.. Add more milk if needed Then grate ya cheese, and stir in the sauce(you don't have to have cheese ( i do and it's Mmmm.. )There you should have ya thick cheese (white) sauce... |
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#16 |
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Forum Member
Join Date: Aug 2006
Location: Sussex
Posts: 2,467
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Thanks everyone!
Was lovely this time, a huge success
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#17 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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I seem to remaber Anthony W_T or someone saying you should simmer a whit e sauce for a bout 20 minutes to really cook out the flour. Has anyone ever done that? My pans aren't up to for starters, and as i only make it to go in a baked dish like lasagne, I can't see the point.
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#18 |
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Forum Member
Join Date: Nov 2007
Location: North Hampshire
Posts: 5,363
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Home made white sauce is much, much better than bought, and cheaper too.
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#19 |
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Forum Member
Join Date: Dec 2007
Posts: 7,104
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Quote:
I sometimes cheat and melt my butter in the microwave, meanwhile warming some of the milk in a pan - then I slowly stir the flour into the hot butter and then slowly stir that mixture into the gently warming milk, adding more milk as it thickens, then seasoning with salt, pepper and a little nutmeg toward the end. It's never lumpy or raw tasting this way although you have to keep a close eye on everything!
I use a normal whisk, and have never had lumpy sauce (yet...) Also I add a pinch of mace. |
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#20 |
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Join Date: May 2008
Location: Portsmouth
Posts: 6,088
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Quote:
hahaha..you ask the right person here.
![]() There you should have ya thick cheese (white) sauce... |
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#21 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
the milk should be hot, with a bay leak in.
I use a normal whisk, and have never had lumpy sauce (yet...) Also I add a pinch of mace. I wish I still had a gas stove; cooking on an electric hob is so much more arduous! |
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#22 |
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Forum Member
Join Date: Mar 2007
Location: Nottingham
Posts: 667
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If I can't be bothered to make a roux then I use a can of condensed mushroom soup with a little bit of milk added to loosen it. It's a really tasty alternative and no cooking involved!!
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#23 |
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Inactive Member
Join Date: Jun 2009
Location: Summer Bay, Australia
Posts: 5,581
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Melt butter in the pot and then add equal amounts of flour and mix together. Add Milk slowly until you get the correct consistency, some people like it thicker than others. I also add some cheese and pepper to mine. It's important to use a whisk and a wooden spoon. If you feel you have added too much milk and it's not thick enough you can sprinkle more flour in it. Just make sure you whisk it well. It's important to simmer it for 15-20 mins to take away the floury taste.
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#24 |
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Forum Member
Join Date: Nov 2008
Location: Ayrshire
Posts: 565
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Best to use a cheese sauce. very easy.
Get Corn flour, for every 1 pint of milk, use 1 table spoon of cornflour. Mix the cornflour in small amount of milk, I usually stick the flour and some milk through a blender to make sure it is well mixed and no lumps. Heat the mixture untill thick, take off the heat and add grated cheese stirring untill all the cheese is melted. Makes a much better sauce than bought rubbish and adds better flaovour than plain whitesauce. |
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#25 |
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Forum Member
Join Date: Sep 2008
Location: Irvine
Posts: 335
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Quote:
I seem to remaber Anthony W_T or someone saying you should simmer a whit e sauce for a bout 20 minutes to really cook out the flour. Has anyone ever done that? My pans aren't up to for starters, and as i only make it to go in a baked dish like lasagne, I can't see the point.
I just use a wooden spoon and don't bother with a whisk. I've found that as long as I keep stirring and add the milk gradually I don't have any problems with lumps... |
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