White sauce

A white sauce is the base for many dishes. White sauces have widespread application in cooking. It can be used for fish, meats, poultry, and vegetables. Many casseroles have a white sauce as part of the recipe.

White sauce use as a topping for lasagne, cannelloni and au gratin dishes, as a binding sauce for soufflés and pasta bakes, and as a base for a cheese or onion sauce.

White sauce can be browned under the oven grill after it is poured over food or used as a basic sauce over vegetables, chicken or fish. White sauces also are used in the preparation of a variety of dishes including creamed vegetables, cheese sauce, and cream soups.

The finished sauce should be smooth and satiny and free of lumps. The sauce enhances appearance and imparts a flavour sensation to the protein food which complements the eating experience. It also prevents dehydration and freezer-burn during storage.

Basic white sauce ingredients including: flour, margarine, cold milk, salt, pepper, and Worcestershire sauce.
White sauce