Cheats Guide to a white sauce - in microwave :)

ellejay

Purists Look away now!!!

This thread has been a great help to me, so I though others might me interested in how to make a roux in the microwave:

Microwaveable bowl - I use a pyrex jug
Whisk - I use mixer attachment

2 x heaped tablespoons of butter.
2 x heaped tablespoons of plain flour.
1 x pint of milk.

Put butter and flour into the bowl and microwave 10 to 15 seconds until the butter is nearly melted.
Whisk into a Rue.
Add in half the milk and microwave for 2 mins.
Whisk well to get rid of lumps - this is normal.
Add in the other half of the milk and microwave for another 2 mins.
Whisk well to to get rid of the lumps.

Bobs your uncle perfect white sauce every time!!!

For Hollandaise sauce add mustard.
For Cheese Sauce add Cheese
For chicken flavour dissolve chicken stock in hot water or use your own stock instead of most of the milk.

You can halve the quantities of course.

Gloomtastic!

Not sure how long it takes to make a roux in a saucepan - 8/10 minutes?

lawred2

ellejay wrote: »

Purists Look away now!!!

This thread has been a great help to me, so I though others might me interested in how to make a roux in the microwave:

Microwaveable bowl - I use a pyrex jug
Whisk - I use mixer attachment

2 x heaped tablespoons of butter.
2 x heaped tablespoons of plain flour.
1 x pint of milk.

Put butter and flour into the bowl and microwave 10 to 15 seconds until the butter is nearly melted.
Whisk into a Rue.
Add in half the milk and microwave for 2 mins.
Whisk well to get rid of lumps - this is normal.
Add in the other half of the milk and microwave for another 2 mins.
Whisk well to to get rid of the lumps.

Bobs your uncle perfect white sauce every time!!!

For Hollandaise sauce add mustard.
For Cheese Sauce add Cheese
For chicken flavour dissolve chicken stock in hot water or use your own stock instead of most of the milk.

You can halve the quantities of course.

I'd have one done in the pan in as much time

Dial Hard

Gloomtastic! wrote:

Not sure how long it takes to make a roux in a saucepan - 8/10 minutes?

Not even.

FrancieBrady

We got one of them microwave fires for the front room there. Now we can sit in front of the fire all evening in 12 minutes. :cool:

ellejay

Fair enough guys but I find it very hard to make a roux on the cooker.
Obviously just me

The Hill Billy

FrancieBrady wrote: »

We got one of them microwave fires for the front room there. Now we can sit in front of the fire all evening in 12 minutes. :cool:

Kat1170

I'm pretty sure most of the replies were covered by the Op's very first line. ;-);-)

Faith

ellejay wrote: »

For Hollandaise sauce add mustard.

No objection to your general cheat (other than it's for a béchamel sauce - roux is just the flour and butter part), but Hollandaise sauce is made with butter, egg yolks and some white wine vinegar and/or lemon juice. It's no relation to a béchamel sauce and certainly doesn't have a roux base .

cbmonstra

ellejay wrote: »

For Hollandaise sauce add mustard.

Sorry, but adding mustard to white sauce is not Hollandaise! :eek:

cbmonstra

Faith beat me to it!

the beer revolu

cbmonstra wrote: »

Faith beat me to it!

Ha ha, I suppressed the pedant in me yesterday.
Rather proud of myself!

Melendez

This post has been deleted.

Faith

Melendez wrote: »

This post has been deleted.

I don't believe that Hollandaise can be reheated, but if you're looking for a very quick cheats way of making it, this approach always works really well for me: https://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html

looksee

One cheat for 'white sauce' that I find helpful (making it in a pan) is to heat the milk somewhat before adding to the roux, it is much easier to mix without lumps.

Melendez

This post has been deleted.

the beer revolu

looksee wrote: »

One cheat for 'white sauce' that I find helpful (making it in a pan) is to heat the milk somewhat before adding to the roux, it is much easier to mix without lumps.

I'd consider that the proper way to make a bechamel.

chuckles30

Melendez wrote: »

This post has been deleted.

I have managed to reheat bernaise in a bowl over some boiling water similar to melting chocolate...but even that way there is a very fine line before it splits if  the bowl gets too hot. Definitely don't have the water continuing to boil!!

woodchuck

I like the idea of being able to use a whisk if doing it in the microwave to help get rid of the lumps. I wouldn't risk wrecking a non-stick pan when doing it the "traditional way" on the hob. I use a wooden spoon, but it is a pain trying to get rid of all the lumps. I find it helps to warm the milk in the microwave and add it gradually - but I still battle the lumps!

Would it really be ready to eat after just a few minutes in the microwave though? I always leave mine to simmer for a while to make sure I don't get an uncooked flour taste.

Oh and a little bit of nutmeg makes a big difference too I assume it would work just as well for the microwave method and doesn't require any extra effort!

phormium

woodchuck wrote: »

I wouldn't risk wrecking a non-stick pan

You can get many kinds of silicon whisks suitable for non stick pans.

the beer revolu

phormium wrote: »

You can get many kinds of silicon whisks suitable for non stick pans.

Or just use a stainless steel pan.

ellejay

I would like to change the tittle of my opening post please.
Can I ask a mod to change the word roux to white sauce, please.:)

ellejay

woodchuck wrote: »

I like the idea of being able to use a whisk if doing it in the microwave to help get rid of the lumps. I wouldn't risk wrecking a non-stick pan when doing it the "traditional way" on the hob. I use a wooden spoon, but it is a pain trying to get rid of all the lumps. I find it helps to warm the milk in the microwave and add it gradually - but I still battle the lumps!

Would it really be ready to eat after just a few minutes in the microwave though? I always leave mine to simmer for a while to make sure I don't get an uncooked flour taste.

Oh and a little bit of nutmeg makes a big difference too I assume it would work just as well for the microwave method and doesn't require any extra effort!

lump free and ready to eat every time!

Shenshen

ellejay wrote: »

I would like to change the tittle of my opening post please.
Can I ask a mod to change the word roux to white sauce, please.:)

Wish granted

woodchuck

phormium wrote: »

You can get many kinds of silicon whisks suitable for non stick pans.

You Sir have changed my life :D