White sauce is used in many cuisines across the world, adding either rich or subtle flavors to meats, vegetables, pasta and seafood. The most simple of white sauces use ingredients many people already keep on hand, which is extremely convenient. It can be used as a base for soups, as well as for dipping sauces and toppings.
Meats suitable for use with white sauce:
Notes on Ingredients:
Cream can be substituted in place of the milk for a richer white sauce. When selecting partnering ingredients, you will want to make certain that you know all of your side dishes in advance, as some partnering ingredients will not go well with certain dishes.
Very little preparation is required. If you are going to use onions or mushrooms, it is suggested that these are cooked in advance so that you can combine the ingredients without interrupting the white sauce making process.
Like with any sauce that uses milk or cream as a base, the milk and cream should be gradually heated so that it does not separate. The order the ingredients are mixed can vary between different recipes. In many cases, non stick pans are suggested, as these deal with sticky substances, like cheese, very well.
What can be done with white sauce is limited only by your imagination. Suitable for most vegetables, various meats and seafood, as well as serving as an excellent base for soups, this type of sauce is extremely versatile and inexpensive. By adding partnering ingredients, you can turn the basic sauce into a meal by serving over pasta.
White sauce was used as a way to mask the flavors of meat and vegetables prior to the invention of modern refrigeration. Mostly used by the French and other European countries, it has since grown in popularity as an accompaniment for flavors rather than a covering for them. When first introduced, white sauce was often used as a vessel for exotic spices to display wealth of nobles.
White sauce has expanded to countries and cuisines across the world, making it one of the most widespread foods still eaten today. While it is unknown where white sauce originated from, the French and Italian cuisines most commonly come to mind when thinking of white sauce.