Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won’t believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.
This recipe is from Bellaonline.com. I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.
In a pinch I make this and I add any number of seasonings ( cajun spices, fresh garlic, cracked pepper etc ) chopped fine veggies ( onions, bell peppers, pimentos ) to change the taste and to top baked potatoes, chip dip etc. yields 1 Cup, Prep time includes chill time.
Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.
Got this recipe from a sweet neighbor who was almost 100 years old. I have been making it ever since because to me, it is better than the store bought variety.
This is good for use in egg dishes, cheese dishes, seafood and meat dishes.
Also makes a nice gift in a decorative jar.
Why bother with store-bought purchased expensive Dijon mustard when you can make it yourself and it tastes just as good if not better, I know I make it all the time! --- plan well ahead this mustard needs to marinate in the fridge for 2 weeks before using the longer you leave it in the fridge the better it will be!
One of the first questions I asked on this site was for homemade V-8 juice. Have been constantly looking until the other day at the dentist office when the assistant gave me her mother's recipe. Wow!, so simple and so good.07/19/08: UPDATE! I made a large pitcher-full today and added about 11/2 tbsp of Worcestershire sauce for an added kick. The guys really liked it! Me?....still like the original best. 09/16/08: ANOTHER UPDATE: I have now had two different members point out to me that the former name of this name of this recipe, Homemade V-8 Juice, is a poor choice as it is not homemade.......and I agree, thus the new name.