White Sauce & Red Sauce

 

Here I made white sauce and red sauce which we can use for pasta, spaghetti, macaroni and lasagna. both sauces are easy to make and can be stored up to a week in the fridge.

White Sauce:

It is known as Béchamel sauce and it is so essential in French cuisine.

But do you know that Italians also widely use this sauce for their lasagna as well as macaroni and cheese under the name of Besciamella.

Besciamella is a white sauce consisting of whole milk and roux

 (a mixture made from equal parts of butter and flour).

Red Sauce:

It is known as Salsa al Pomodoro in Italy.

The Italian word for tomato is “pomodoro.” It means “golden apple. Salsa al pomodoro is the most basic and one of the best Italian sauces,

The perfect ratio for white sauce is 1:1:10. i.e. equal amount of butter and flour and to it add 10 times milk.  

Ingredients:

        For White Sauce:

1.     Butter – 1tbsp

2.     Maida/ wheat flour-1tbsp

3.     Milk -1 cup (boiled)

4.     A pinch of salt

For Red Sauce:

1.     Olive oil/ refined oil-1tsp

2.     Onion–1(finely chopped)

3.     Carrots -2tbsp(finely chopped)

4.     Garlic -2tsp(chopped)

5.     Tomato-1 cup(finely chopped)

6.     Bayleaf - 1

7.     Pepper powder-1/2tsp

8.     Mixed Italian herb/ oregano- ½ tsp

9.     Salt to taste

10.  Tomato puree -3tsp

11.  Sugar- 1tsp

 

To Make White Sauce:

1.   Heat a pan and add 1 tbsp butter once the butter melts add 1 tbsp maida/ wheat flour mix and saute till the raw smell goes.

2.   Then add 1 cup milk to the mixture and mix well without any lump, and allow it to cook until the mixture turns creamy.

3.   Now add a pinch of salt mix and turn off the stove.

4.   The consistency of the sauce should be thick and creamy.

 Now nice and creamy white sauce is ready.

To Make Red Sauce:

1.     Turn on the stove and in the pan add 1tsp olive oil or any unflavored refined oil.

2.     Then add finely chopped onion and saute it for 2 minutes. If it becomes slightly translucent it’s enough.

3.     Now add finely chopped garlic and saute for 2 minutes.

4.     Then add 1 bay leaf and ½ tsp pepper powder and saute for 30 secs.

5.     Now add 2 tbsp finely chopped carrot and saute and cook for 3- 4 minutes.

6.     Then add finely chopped tomato, saute and cook for 2 minutes.

7.     Now add salt to taste and mix and cook for 3 minutes.

8.     Now add ½ tsp mixed Italian herb or oregano and saute well.

9.     Then add 3 tbsp spoon tomato puree and mix well.

10.  Now by adding water adjust the consistency of the sauce. It should be watery. Now close the lid and allow it to simmer for 10 minutes. Or till the raw smell goes.

11.  Finally add 1tsp sugar mix well and turn off the stove.

12.  The final consistency of the sauce should not be too watery.

Now the red sauce is ready.

Note:

1.     If you want the white sauce to be little while making pasta add a little watery and adjust the sauce consistency.

2.     As I mentioned instead of maida you can use wheat flour too.

3.     Always ensure to use boiled milk to avoid milk curdling while making sauce.

4.     For red sauce if you get fresh basil and celery leaf you can add it before adding chopped tomato.

5.     And for the red sauce the reason we add water and cook is, for the mixture to cook well and for the raw smell to go.

6.     For red sauce don’t heat oil. After adding oil immediately you can add onion.