White sauce (for lasagne) Qs and recipes

Jojo_the_Tightfisted

I_luv_cats wrote: »

Don't forget the nutmeg!! Grated is the best!!! Makes all the difference.

Some people prefer 'cornflour' instead of normal plain.

Oh, yes - I forgot that - makes the sauce taste/feel a bit lighter.

Jules__2-2

Jojo_the_Tightfisted wrote: »

1. Dollop of butter, melt in saucepan on very low heat
2. Sprinkle Heaped spoon of flour into melted dollop
3. Stir with wooden spoon
4. Keep stirring, adding small splash of milk and mixing it in before adding the next
5. Keep going until it looks pretty much like single cream
6. Allow to cook, stirring, until it looks like double cream
7. Take off heat, add salt/pepper/chopped herbs/grated cheese/chopped spring onions/whatever into the sauce and stir
8. The sauce will thicken more as it cools

I tend to use 50g butter, 40g flour and up to 600ml of milk this way. I always heat the milk up to a simmer beforehand also. And whisk it like mad! (I'm terrified of it going lumpy lol). Half milk, half stock makes a good sauce too for other meals

SUESMITH_2

or you could do the easy no lump sauce.

quantities as before - put cold milk into pan along with flour and butter. heat on medium heat whisking until it comes to the boil and thickens. season to taste

milk has to be cold for this to work but it takes the stress out of making a roux which some people find a pain

Noctu

Hi everyone,
I have some leftover white (bechamel) sauce and was wondering what to do with it. I have some chicken tikka pieces in the freezer and the usual cupboard staples.

Don't much fancy pasta with it and was wondering if anyone had made a sort of white sauce, rice, and chicken (maybe some leeks and peas) concoction?

I was thinking along the lines of Chicken Fricassee that I used to have in school but having looked at some recipes online, it doesn't use white sauce.

Would appreciate any ideas, thanks :money::beer:

joedenise

I've done something similar with left over roast chicken but not tikka chicken. The white sauce will probably turn pink if you cook the tikka chicken in it!

Denise

dogstarheaven

it'll be a chicken in white sauce a la Indian-style! i wouldn't try it myself, but then again, someone might beg to differ!

Debt_Free_Chick

I'd be tempted to spice up the bechemel sauce to make a kind of curry sauce. If you use turmeric, it will colour the sauce too and disguise any colour transferring from the tikka.

lostinrates

I think i woulduse thechicken on a different night from the white sauce.

The white sauce is very versitile. What about making spanish croquettes with them?

rachbc

I wouldn't put chicken tikka in white sauce

zippychick

Ive merged this with our white sauce thread

I wouldn't have it with chicken tikka either

ZIP