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Lasagne - White Sauce


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Old 14-07-2009, 08:50
the_melon
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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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Old 14-07-2009, 09:03
RAINBOWGIRL22
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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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Old 14-07-2009, 09:06
the_melon
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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
Thanks!

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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Old 14-07-2009, 09:10
indianwells
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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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Old 14-07-2009, 09:19
the_melon
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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.
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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Old 14-07-2009, 11:23
kezby_2k
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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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Old 14-07-2009, 11:42
maimou
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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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Old 14-07-2009, 11:42
Altheya
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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!
I always use a whisk (a little cappuchino type one works well) when adding in the milk, to stop any lumps. Add a bayleaf to the milk and heat it slightly too before you add it to the butter and flour. It takes me about ten minutes so not too much of a faff.
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Old 14-07-2009, 11:54
the_melon
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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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Old 14-07-2009, 12:06
hayley_kench
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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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Old 14-07-2009, 13:54
analogueagent
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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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Old 14-07-2009, 14:45
burton07
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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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Old 14-07-2009, 16:15
Lojen
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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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Old 14-07-2009, 16:35
not_orange
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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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Old 14-07-2009, 21:30
Orangemaid
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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
hahaha..you ask the right person here.

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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Old 15-07-2009, 08:32
the_melon
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Thanks everyone!
Was lovely this time, a huge success
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Old 15-07-2009, 12:22
Abriel
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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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Old 15-07-2009, 12:28
jabegy
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Home made white sauce is much, much better than bought, and cheaper too.
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Old 15-07-2009, 23:44
Darthchaffinch
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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!
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.
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Old 15-07-2009, 23:56
Miriams Sister
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hahaha..you ask the right person here.



There you should have ya thick cheese (white) sauce...
We absolutely love cheese sauce and have it with spag bol as well.
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Old 16-07-2009, 00:30
maimou
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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 think it depends on your stove - I unfortunately have to use electric so hot milk is a no no as to get it to hot the hob will then be burning - if using gas you can live a little!

I wish I still had a gas stove; cooking on an electric hob is so much more arduous!
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Old 16-07-2009, 12:45
The Deebster
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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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Old 16-07-2009, 13:05
Sir Jeremy III
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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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Old 16-07-2009, 13:34
RWD
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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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Old 16-07-2009, 23:53
cream cookie
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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.
I let mine simmer for at least 10 minutes...
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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