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  1. #1
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    Default Help! - Simple white sauce

    Ok so EVERY time I try to make a white sauce for Lasagna, I fail.

    Here is today's attempt-
    ImageUploadedByThe Bub Hub1390962727.489525.jpg

    I used butter, flour and milk. It was like dough. Sometimes I can get it saucy but it's lumpy.

    So please help me make a white sauce!

    TIA

  2. #2
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    Ok you have the beginnings of the sauce but you haven't finished.

    Melt butter add flour make the paste. Slowly add the milk while it is still over the heat as soon as starts to thicken add a little more milk repeat until you have the amount you need.

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    Lauzy  (29-01-2014)

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    This is my bechamel.
    125g butter
    3/4 cup plain flour
    5cups hot milk

    Melt butter in saucepan, add the flour until you form a roux. (That will look like a sticky dough) gradually stir in the milk, one cup at a time. The mixture will thicken, then add another cup of milk until you have used all 5 cups. Keep stirring the whole time until it thickens. Do this on low heat so that it doesn't boil , just simmer.
    Works every time

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    Lauzy  (29-01-2014)

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    I have success melting butter and adding flour, use whisk to really mix it well, add milk after that and use whisk again to keep stirring it vigorously. I think that's what I do from memory! If I add extra flour after the milk is in it tends to go more lumpy.

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    Lauzy  (29-01-2014)

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    Melt butter, take off heat, add flour, put on heat, whisk in milk. Equal parts butter and flour. For every tablespoon of butter/flour add about 3/4 cup of milk.

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    Lauzy  (29-01-2014),SuperGranny  (29-01-2014)

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    Thanks for the quick replies!

    I'm going to try again now.

    Here's hoping it works with your tips!

  11. #7
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    Quote Originally Posted by IndigoJ View Post
    Melt butter, take off heat, add flour, put on heat, whisk in milk. Equal parts butter and flour. For every tablespoon of butter/flour add about 3/4 cup of milk.
    I do the same amounts as this but after Ive heated the milk and flour I take it back off the heat and add tiny amounts of milk til it liquidy then add the rest. Then i put it back on the heat and bring to a very slow boil stirry continuously then remove from heat straight away.

    Your looks like you just need to keep slowly adding a lot more milk then heat it through again until it thickens.

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    Lauzy  (29-01-2014),SuperGranny  (29-01-2014)

  13. #8
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    Mine is:
    50g butter
    2 tbsp plain flour
    600ml milk
    sea salt and freshly ground pepper

    melt the butter in a heavy-based saucepan over low-medium heat. Add the flour and cook, stirring, for 1-2 minutes, remove the pan from the heat and add the milk all at once, whisking constantly, to avoid any lumps, return the pan to the heat and keep whisking, until the sauce boils and thickens then take off heat and season

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    Lauzy  (29-01-2014)

  15. #9
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    Sometimes if i get lumps that just won't budge I blitz it up with the stab mixer in the final stages of cooking. Just make sure yours is ok to stick into a hot pot of sauce!

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    Lauzy  (29-01-2014)

  17. #10
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    I'm embarrassed to say but attempt 2 was a fail....

    It was runny and lumpy.
    ImageUploadedByThe Bub Hub1390964701.917444.jpg

    Attempt 3 WAS A SUCCESS!
    ImageUploadedByThe Bub Hub1390964752.217560.jpg

    Finally! I think attempt one was waaay too much flour and attempt two was too much milk.

    This time I added flour till it was a thick paste (not a lumpy mess.... 😑) and then a bit of milk at a time and kept stirring.

    Thanks again everyone! I'll look back next time I attempt it again to make sure I do it right!


 

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