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White Sauce for Marrow???

PrincessPlaty
Posts: 2,084 Forumite
Help me someone pregnancy cravings are in over drive this morning :rotfl::rotfl::rotfl:
My dear old nan used to make a white sauce whenever we had marrow with our sunday roast, she never made it any other time only when we had marrow.
The sauce itself was quite a thick consistency and i dont really know how to describe the taste of it :rotfl:
Anyway my nan is no longer with us and nobody else seems to know whether it was just white sauce or if it was something else
A google serach didnt really bring up any further info neither!
Can anybody shed any light on it?
For some reason im craving that mixed with gravy this morning someone help please :eek::rotfl:
My dear old nan used to make a white sauce whenever we had marrow with our sunday roast, she never made it any other time only when we had marrow.
The sauce itself was quite a thick consistency and i dont really know how to describe the taste of it :rotfl:
Anyway my nan is no longer with us and nobody else seems to know whether it was just white sauce or if it was something else

Can anybody shed any light on it?
For some reason im craving that mixed with gravy this morning someone help please :eek::rotfl:
0
Comments
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isn't white sauce just a base to create the full sauce by adding extra ingredients?
could it possibly be bread sauce? That would still look white, but would have the thickness you describe... traditionally you'd have it at Christmas dinner, where it would indeed be served with gravy...
hth0 -
vitamin_joe wrote: »isn't white sauce just a base to create the full sauce by adding extra ingredients?
could it possibly be bread sauce? That would still look white, but would have the thickness you describe... traditionally you'd have it at Christmas dinner, where it would indeed be served with gravy...
hth
Thank you :j
Someone else has just suggested bread sauce to me as well so im going to give it a go and keep my fingers crossed :T
Hoping this is going to be one of those cravings that doesnt hang about for too long though :rotfl::rotfl::rotfl::rotfl::rotfl:0 -
Often the flavour in a white sauce comes from the stock used to make it (I use vegtable stock / the water from the veggies in place of half the milk, a it of a stock cube or gravy granules also works). You can add all sorts of secret ingredients a dab of mustard (especially in cheese sauce its magic) marmite / bovril / soy sauce / worcester sauce.
My guess is she may have used mustard (and / or the stock from the marrow when steamed) as this is a well known secret ingredient (especially in macaroni cheese). Also if it was a cheese sauce the type of cheese would make a difference, strong cheddar / mild wensleydale etc.
Get all the ingredients out of the cupboard and let your pregnant belly decide!
Also if you can't get marrow on a sunda morning, courgette will work fine.0 -
DM suggests a bay leaf.0
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my nan used to do this too so i just called her find out.. she says she used to put milk and a knob of butter in the saucepan and bring it to the boil. she would mix some flour with a bit of milk to a paste and add this with a bit of salt and pepper as it came to the boil and then simmer it stirring constantly for a couple of minutes until it thickens... id say a bayleaf and a grate of nutmeg wouldnt go amiss myself, but it seems that less is more and the deliciousness of marrow and white sauce is its simplicity, but once its with the gravy and the rest of the dinner.. mmmm0
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Thank you both
Im glad somebody else knows what im talking about and im not just having random pregnancy cravings :rotfl:0
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