White sauce (for lasagne) Qs and recipes

hollyh

I agree with adding the milk really gradually at the start. I also use a silicon whisk so it doesn't scratch.

Lobell

Beebop wrote: »

There is the all in one method - put butter, flour and milk into pan all together (sorry I never weigh anything so can't give quantities!) put heat on, keep stirring and voila - you should have a lump free sauce......
I always use a non stick whisk in my non stick pan and haven't had lumps yet!
Hope that helps.

This is the method I use and my white sauce never turns out lumpy either.

Fitzio

I agree with Vitamin Joe. You have to add the milk just a little bit at a time at the start until the paste becomes a thickened sauce and then you can add milk in larger quantities. It's just trial and error. If all else fails though put it through a sieve!

I know some people use cornflour but I haven't tried that?

frivolous_fay

I use the 'my mum' method which is essentially 1. whisk 2. Cornflour. 3. Add milk very gradually at first (or, if in a hurry, whisk like hell)

I had many trials by fire... 'Here Fay, stir this, don't let it go lumpy'
And many fails! Think burnt lemon meringue lemon sauce!

Mags_cat

Lobell wrote: »

This is the method I use and my white sauce never turns out lumpy either.

Another vote for the "all in at once" school of white sauce making. Delia does a good one - that's the one I always use.

No fuss, no mess, no lumps :T

nesssie1702

If you make a white sauce using a roux (fat and flour, then add milk) then the stirring is the crucial element - got to stir like crazy.

If you get lumps, then don't add any more liquid until those lumps are stirred out first

marywooyeah

thanks for your replies everyone, I was putting all the milk in at once then stirring so now I will add milk gradually, I also picked up a silicone whisk today, I've never seen them before but might make lasagne just so I have an excuse to use it lol!

newlywed

I am hopeless at white sauce too.... I often buy Bisto white sauce granuals instead - just add hot water. Doesn't taste the same but saves me getting all stressy and annoyed

looby-loo_2

marywooyeah wrote: »

thanks for your replies everyone, I was putting all the milk in at once then stirring so now I will add milk gradually, I also picked up a silicone whisk today, I've never seen them before but might make lasagne just so I have an excuse to use it lol!

Agree with all of above, my main tip would be to switch off the heat after making the roux. Return to the heat when the milk is all added. Stir all the time, especially round the edeg of the saucepan.

debtmuncher

vitamin_joe wrote: »

make the roux, and then add a tiny amount of milk, stir it in. then add another tiny amount of milk. This is the crucial point, when you are gradually turning the paste into a liquid. Keep adding the milk in slightly greater amounts each time, and keep stirring. When the roux is becoming a consistent liquid, you can add a lot more milk each time.

In my experience, the time when you form lumps is the point at which you are turning the roux into a liquid, so this is when you must take the most care.

the other advice is good too. this one has always worked for me, but try out the different methods and see what works for you

yip this is the way i do it, the lumps will happen if you are adding too much milk right at the start once you have made the roux, take your time and add it gradually. i dont warm the milk in a separate pan. i just let it warm up for a second or two before i start mixing quickly.