白少司 white sauce

这个汁与白汁(bechamel)差不多,可用来代替.

原料:

500ml milk    牛奶

60g butter         黄油

60g  plain flour         面粉

salt and white pepper            盐,胡椒

作法:

1,warm milk in a saucepan over low heat,in a seperate heavy-based saucepan melt butter,add flour all at once and cook about 3 minutes,without browning.

低火加热牛奶,在另一锅内融化黄油,然后加入面粉,炒约三分钟,不要让面粉糊了.

2,whisking constantly,gradually add milk.

不断搅拌,然后慢慢加入牛奶.

3,continue whisking until sauce thickens,cook2 to 3 minutes over low heat,stirring occasionally,until the consistency is rich and creamy,season.serve hot with lightly cooked vegetables or use as base for other sauces.

继续搅拌到汁收浓,低火煮2到3分钟,使其均匀.调味.可用于配蔬菜或者作为其它汁的基础汁.

Note:注意

more or less milk will produce a thinner or thicker sauce,keep warm,if necessary,in top of double boiler over simmering water,but do not cover because the steam will thin sauce.

牛奶的多少决定汁的浓稠,可用双层锅来保持热度,但是不要盖上盖子,因为蒸汽会让它变稀.