6.1 Starch Paste Characteristics: White Sauces
Objectives
- To use appropriate techniques for the prevention of lumping.
- To use appropriate techniques for thickening a starch mixture
- To observe the range of viscosity in starch-thickened sauces with proportions varying from 1 to 4 tbsp. flour per cup of liquid.
Laboratory Problems
- Determine the effectiveness of various methods of separating starch granules.
- Prepare basic white sauces and variations.
Preparation of sauce and variations:
White Sauce
| Thin | Medium | Thick | Very Thick | |
|---|---|---|---|---|
| Butter or margarine | 1 tbsp. | 2 tbsp. | 3 tbsp. | 4 tbsp. |
| Flour | 1 tbsp. | 2 tbsp. | 3 tbsp. | 4 tbsp. |
| Salt* | 1/8 tsp. | 1/8 tsp. | 1/8 tsp. | 1/8 tsp. |
| Milk | 1 cup | 1 cup | 1 cup | 1 cup |
Melt fat in saucepan. Blend in flour and salt; remove from heat. Add milk, stirring to blend; return to heat and stir gently while heating quickly to the full boil. Boil 1 minute if sauce is not to be cooked further.
*Amount of salt may vary with added ingredients or intended use of the white sauce.
White Sauce Variations
Tomato Sauce: Substitute tomato juice for milk in the above recipe for medium sauce. Omit salt.
Brown Sauce: Follow instructions for medium white sauce with the following changes: 1) Omit salt if a salted liquid is used. 2) After the flour and butter are blended, continue to heat until the mixture has turned a light brown color. 3) Substitute water, bouillon or vegetable juice for milk.
Evaluation
| Sauce | Appearance | Texture | Flavor | Uses |
|---|---|---|---|---|
| Thin White Sauce | Cream soup, vegetable sauce | |||
| Medium White Sauce | Casserole base, cheese sauce | |||
| Thick White Sauce | Soufflé | |||
| Very Thick White Sauce | Croquettes | |||
| Tomato Sauce | Tomato soup or gravy | |||
| Brown Sauce | Gravy, meats |
