Search results
Results from the WOW.Com Content Network
Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /, French: ⓘ) is one of the mother sauces of French cuisine, made from a white roux (butter and flour) and milk, [1] seasoned with ground nutmeg. [ 2 ] Origin
The bechamel sauce is made with flour, butter, milk, and white pepper powder. Bauernfrühstück: Germany: A breakfast dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. It is similar to the somewhat simpler English bubble and squeak. Bengal potatoes: India
Salsza sauce (Polish: Salsza) – Sauce with butter, onion, parsley root, garlic, bay leaves, thyme, basil, vinegar, flour and wine. Velouté à la polonaise – Classic French sauce – A velouté sauce mixed with horseradish, lemon juice and sour cream.
A béchamel begins with a roux of fat and flour, which helps the mixture gradually thicken into a rich white sauce after milk has been whisked in. Eventually, cheese is added, and then you ...
Meanwhile, prepare the cheese sauce by making a roux with the butter and flour, slowly adding the milk and the cheese. Finally, season with mustard, salt and pepper.
To make sauce: Melt butter over heat in 2- to 3-quart saucepan. Whisk in flour and cook slowly for 2-3 minutes or until flour is lightly browned, stirring constantly. Gradually add milk and cream ...
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Melt butter in the bacon grease, whisk in flour, salt, and dry mustard, and cook until golden. Gradually stir in the milk and cook until thickened, then add the cheeses, stirring until smooth.