Learning the basics of making sauces is easy and well worth the effort. Many sauces are just slight adaptations to a few basic ones.
The most popular basic sauce is the Classic Bechamel or White Sauce. You can add different cheeses to make Cheese Sauce… Cheddar for a velvety Cheddar Cheese sauce or perhaps Gruyere for a sauce called Mornay Sauce….or even herbs and spices… such as garlic to make a Garlicy Cream Sauce….
You can add vegetable, chicken, beef or fish broth instead of milk to make a Veloute´ Sauce…. you can add also wine for a light wine sauce…. or mustard for a wonderful sauce for poultry or fish……
Gravies are made much the same way.... you can use meat drippings instead of butter and then the liquid would be the appropriate broth... the method is the same.
The possibilities are limitless…and the ingredients are probably in your pantry and refrigerator… so you can whip up meals or side dishes at a moments notice.
The classic French way of starting a sauce is to make a roux…. a mixture of melted butter and flour… which is a pastey mixture to which you add your liquid… milk or broth…. whisking it vigorously until all lumps are out … it thickens in minutes and is ready for whatever you’ve decided to add for additional flavors.
Melt the butter.
Add the flour.
Make the roux.
Cook the roux over medium heat for a few minutes to get cook the floury taste away.. it will look almost golden.
Add the liquid... milk, broth or wine... whisk vigorously until all the lumps are out of it.
Whisk over medium heat until thickened.... about 4-5 minutes.
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