That's why knowing how to make it is worthwhile and useful for every culinary master. Recipes for white sauces are varied — this section brings together ideas for basic bases and for dishes with more pronounced flavor. The former are successfully used as a foundational element for creating original additions to the main treat; the latter are traditional for the cuisines of some peoples, and the order of their preparation calls for following a certain technique.
The five most commonly used ingredients in recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
| Flour | 325 | 12 | 1 | 67 |
| Cream | 300 | 2.8 | 20 | 3.6 |
| Lemon juice | 16 | 0.9 | 0 | 3 |
An important stage is browning the flour in butter with milk added. At this stage you need to be careful, keeping to the time given in the recipe — the flour should absorb the butter, but the mixture must not burn. You can transform a dish's taste by adding just one or two components. Among the possible variations: mushroom, shrimp, caper, onion, cheese, and herb. The roux usually takes little time, whereas the sauce keeps in the fridge for a relatively long while, and it can be served with meat, fish, vegetables and mushrooms.