以前に母親宅から引き揚げた缶詰のホワイトソースを長いこと放置していたんだけど、実はホワイトソース系の料理はあまり作ったことがなくほぼ初挑戦。 開けてみて、幸い中身は酸化などはしてなかったので、牛乳などで伸ばして、スーパーで安売りしていたきのこセットをどっさり使ってきのこクリームスパゲティに仕上げました。 スパゲティは1.9㎜を越えた2.2㎜、茹で時間は15分！ 昔、父が連れて行ってくれた虎ノ門の『ハングリータイガー』（ハンバーグ&ステーキではなくイタリアンレストランです）の、昔ながらの太いスパゲティを使った “パンナ” を思い出して。 上にはこれまたベランダで草臥れたパセリを刻んで散らしました。予想以上の美味しさ❣️気になってた食品も使い切れて、少しはフードロス削減に貢献できたかな？😋

White mushroom pizza with crispy pepperoni

I just made my first white pasta sauce from scratch!

It was pretty good! I probably should have made more for the amount of pasta I was making, and maybe needed more parmesean, but otherwise it tasted super yummy!

Go me!

did you guys know lasagna came in white?? i always thought it was just red sauce

[That's everything I love about a chicken salad sandwich and then some. Two Alabama Sandwiches. Amazing seasoning. It's just so succulent. The white sauce has got a little spice to it.]

Week One in a new food project I've decided to do. About once a week, I'll make something I've never had from a different state. Today, Alabama White Sauce.

Vegan Spinach Artichoke Pizza

Avenue BBQ Hut // Fried Shrimp n’ Fries // White Garlic Sauce

Classic White Pizza 

Recipe https://bit.ly/3i45z2F

Bianca Pizza is a classic white pizza that is very simple to make yet so delicious. You will never miss the regular pizza/marinara sauce. One of the best pizza you will ever make at home!!!#pizza

so I realise you're probably asleep, and either I've got a particularly niche group of people I follow or you're going to wake up with a bunch of new followers and asks and questions.

on the white sauce, with adding salt later, I've always used salted butter, would unsalted work better?

and with the milk, I tend to just have semi skimmed, I assume I should experiment with whole milk instead?

anyways, I hope you have a good morning

I always cook with salted butter - unsalted is for the tastebud-dead or just a very few specific applications where managing salt content is critical (like shortbread), and white sauce is definitely not one of those lol. Milk + flour is REAAAALLLY BLAND, so you're still gonna need salt even using salted butter.

Semi-skim (2% for Americans) will still work, but that's where you're going to want to use that little bit of extra butter. Because there's only a couple ingredients, the fat content is actually pretty critical to both the mouth-feel and taste. Try it with the milk you have, but your sauce will thicken easier/faster with whole, and be just slightly more velvety.

The cool thing about not being shy with the butter and milk fat in cooking, is I find that due to the higher fat content, it's more satisfying, and ultimately I end up eating less of the thing that's full-fat. There is some science behind that idea too, since part of what triggers the "I'm full" feeling is the fat content of the food. I did have to learn how to eat slower, more deliberately and consciously, but as a result, my portion of full-fat foods actually became smaller than when I tried to make lower fat things.

Hope that helps! I've been cooking since I was like 10, so if you have other cooking questions, I've probably got the answer 😆

Whoever invented Lasagna. Thank you...from the bottom of my heart.

Sitting waiting for some burrito take out and just heard a white lady call sour cream "white sauce" and I exist in near constant awe of God's failings during the act of creation.