How to Make Basic White Sauce - Cream Sauce at its Simplest
White sauce, or a cream sauce, is one of the simplest sauces to make. It’s not the most extravagant sauce out there. However, in its simplicity, it does bring an extra rich texture and flavor to a dish. It is the basis for many sauces like bechamel, mornay sauces and even sausage gravy. It can be used with vegetables, chicken, pork or pasta dishes.
There are three levels of thicknesses to this sauce. The thickness depends on the ratio of flour and butter per 1 cup or 250ml of dairy (cream, milk, half &half etc...):
Thin Sauce: 1 Tbsp Butter and 1 Tbsp Flour
Medium Sauce: 1.5 Tbsp Butter and 1.5 Tbsp Flour
Thick Sauce: 3-4 Tbsp Butter and 3-4 Tbsp Flour
See the written recipe at thesauceandgravychannel.com
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Ingredients:
- 1.5 Tbsp or 21g Butter
- 1.5 Tbsp or 12g Flour
- 1 Cup or 250ml Cream (cold)
- Pinch of White Pepper
- Pinch of Salt
- IMPORTANT NOTE - TO MAKE LUMP FREE SAUCE: Add cold dairy (cream, milk, half & half…) to a warm/hot Roux (cooked butter and flour mixture). Or, vice versa – Add hot dairy to a cold roux.
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Equipment Used (Amazon Affiliate Links)
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
- Bellemain Porcelain Ramekins -
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Cheese Mushroom sauce for Pasta & Pizza ???????????? मशरूम पास्ता और पीज़्ज़ा । मशरूम डिप | Chef Ranveer Brar
LEARN WHITE SAUCE , MUSHROOM DIP AND MUSHROOM PASTA SAUCE IN ONE VIDEO
Monsoon and you crave for fried and cheesy dishes isn't it? Try this simple Cheese Mushroom recipe and there's a bonus Mushroom Raita dip recipe as well :)
#pastaMushroomsauce #MushroomRecipes #Ranveerbrar
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MUSHROOM IN CHEESE SAUCE
Preparation time: 5 minutes
Cooking time: 10 minutes
Serving: 2
Ingredients
For Mushroom
1 tsp Butter , मक्खन
1 inch Ginger, chopped , अदरक
2 Green chillies, chopped, हरी मिर्च
1 tbsp Kasuri methi, कसूरी मेथी
½ medium Green bell pepper, medium dice , हरी शिमला मिर्च
½ medium Red bell pepper, medium dice, लाल शिमला मिर्च
10-12 small Button Mushrooms , मशरूम
Prepared white sauce, वाइट सॉस
Salt to taste , नमक स्वाद अनुसार
¼ tsp Black pepper, freshly ground, काली मिर्च
For white sauce
1 heaped tbsp Butter, मक्का
1 heaped tbsp Maida, मैदा
1 cup Milk, दूध
1 Black cardamom seeds , बड़ी इलायची के बीज
For toast
3-4 sliced Brown bread , ब्राउन ब्रेड
½ cup Processed cheese, grated , चीज
For garnish
Microgreens or fresh Coriander leaves , माइक्रोग्रीन्स
freshly ground Black pepper, काली मिर्च
Process
For Mushroom
Firstly apply some wheat flour/atta to the button mushroom and rubber it properly and then wash it with water.
After that remove the stems from the mushroom and keep it aside for further use.
Now in a pan add butter and the washed mushroom, saute it for a minute and let it cook until light golden brown once cooked add some salt and remove and let it cool down.
Now take the sauteed mushrooms and cut them into quarters (4) and keep aside.
In the same pan add butter, ginger, green chillies, kasuri methi and saute it for a minute.
Add green bell pepper, red bell pepper, mushroom and saute it for 2-3 minutes, then add the prepared white sauce, salt, pepper and mix it well.
For toast
Toast the bread slices in the toaster and then cut off the edge of the bread.
Now start plating it by placing one toasted bread then add the mushroom mixture, some grated cheese and then repeat this process for two times and then garnish it with some microgreens and freshly ground black pepper.
For white sauce
In a pan add butter, maida and cook it for a minute then in this hot mixture add room temperature milk and whisk it properly without lumps.
Now add some black cardamom seeds, mix it properly and keep it aside for further use.
FOR MUSHROOM RAITA DIP
Preparation time: 5 minutes
Cooking time: 10 minutes
Serving: 4
Ingredients
For Mushroom
1 tsp Butter , मक्खन
½ tsp Cumin seeds, जीरा
1-2 Green chillies, chopped, हरी मिर्च
½ cup Mushroom stems, chopped, मशरूम की डंठल
Salt to taste, नमक स्वाद अनुसार
For raita
1 cup Curd, दही
¼ cup Processed cheese, grated, चीज
Prepared sauteed mushrooms, तैयार मशरूम
For garnish
A pinch Red chilli powder, to sprinkle , लाल मिर्च पाउडर
A pinch Cumin powder, to sprinkle, जीरा पाउडर
Fresh Coriander leaves , धनिया पत्ता
Process
For mushroom
Firstly chop the stems removed from the mushroom and keep aside.
Now in a pan add butter, cumin seeds, green chillies saute for a minute and then add the mushroom stems and let them char a little and then add salt, mix properly and keep aside.
For raita
Add curd in a bowl and some grated cheese then add the sauteed mushroom stems and mix properly.
Remove it in the service bowl and garnish with red chilli powder, cumin powder and some fresh coriander leaves.
Serve chilled.
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Fresh tagliatelle with no pasta machine | mushroom cream sauce
Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to and use promo code ragusea to get 20% off your first order.
***RECIPE, SERVES TWO***
1 cup (120g) flour + more as needed
2 eggs
3-4 garlic cloves
2 pints (8 oz, 225g) mushrooms
Cream (I used about a cup, 236mL)
Barrel-aged liquor for deglazing (very optional — whiskey, brandy, bourbon, etc)
Fresh herb for garnish (or I used a big handful of arugula in the video)
Olive oil
Salt
If you're going to roll the pasta with a pin on your counter, you might as well just mix the dough on the counter.
Dump out the cup of flour, make a well in the center of the pile, crack in the eggs, and put in a couple grams of salt (I used 1/2 teaspoon Morton kosher). Use a fork to beat the eggs smooth and gradually integrate the flour. Once the fork becomes useless, start kneading with your hands. Knead in additional flour until you get a smooth, elastic dough that isn't very sticky.
Use the dough ball to mop up any big bits of dough stuck to the counter — they could dry and flake off later during the rolling process. Cover the dough and let it rest at least 15 minutes before rolling it out.
While you wait, peel and chop the garlic and set it aside. Trim and slice the mushrooms. Get a pot of water coming to a boil for the pasta and heat your widest pan on medium for the mushrooms. Put in a heavy coating of olive oil and get the mushrooms cooking, stirring frequently at first until they start to release a lot of water. Then you can stir them less frequently as your roll out the pasta — and if you feel like they're done too early, just take them off the heat.
Flour the dough, your counter and your rolling pin and roll the dough as thin as you can. Rotating and flipping the dough frequently will help you get it even and prevent sticking. Flour the surface or the dough one more time before folding it over on itself a few times and taking it to a cutting board to slice into noodles. Cut them as wide as you want, but remember they'll swell when they cook. Toss the noodles in more flour and leave them in a loose heap (not for too long — they'll start to stick to each other).
When your mushrooms look done, throw in the garlic and cook it for a minute. Deglaze the pan with a little booze (or water). Pour in enough cream to cover everything. Give the sauce a pinch of salt, simmer and stir.
When the cream is in, drop the pasta in the boiling water and cook just until it all seems to have swollen a bit and become more buoyant — maybe 2 minutes. Drain the pasta but retain a little of the cooking water and dump both in with the sauce. Toss to combine and cook until the sauce is not quite as thick as you want it — it will thicken a lot as it cools. Taste for salt.
At the last second, stir in some fresh herbs (or the big handful of arugula I do in the video).