MAKING A WHITE SAUCE RECIPES

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WHITE BBQ SAUCE RECIPE | ALLRECIPES



White BBQ Sauce Recipe | Allrecipes image

A friend of my mom's from Alabama gave her this recipe. It will keep in the refrigerator for several weeks. Remember to keep any sauce you use for brushing or basting meat separate from the rest, for food safety reasons!

Provided by D. L. Mooney

Categories     BBQ Sauce

Yield 3 cups

Number Of Ingredients 6

2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar

Steps:

  • In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!n

Nutrition Facts : Calories 142.1 calories, CarbohydrateContent 3.3 g, CholesterolContent 7 mg, FatContent 14.6 g, FiberContent 0.2 g, ProteinContent 0.2 g, SaturatedFatContent 2.2 g, SodiumContent 685.8 mg, SugarContent 2.4 g

WHITE SAUCE OR BECHAMEL SAUCE RECIPE | EPICURIOUS



White Sauce or Bechamel Sauce Recipe | Epicurious image

This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

Provided by Marion Cunningham

Yield Makes about 1 cup

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt
Freshly ground pepper

Steps:

  • Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
  • To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
  • Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

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