Sauces to Transform Your Prison Meals
White sauce, cheese sauce, tartare and more.
Theo Grazzolara for Unsplash
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Culture
Basic White Sauce
Ingredients:
- 30g butter
- 1 cup milk
- 1 tbs flour (sifted)
Method:
- Melt the butter, add flour, stir over low heat for 1 minute to give slight colour.
- Remove from heat, add milk slowly and stirring continuously (if it starts to go lumpy stop milk and stir hard till dissolved).
- Return to heat, add milk till finished. Stir till thickened and starts to boil.
- Boil for 3 mins and serve.
Cheese Sauce
For vegetables, chicken, beef.
Ingredients:
- 1 cup white sauce
- ½ cup tasty cheese
- 1 tbs parmesan cheese
- a pinch ofnutmeg
Method:
- Place all ingredients in saucepan, mix on low heat and serve.
Tartare Sauce
For fish!
Ingredients:
- 1 cup of mayonnaise
- 30g capers if available (chopped)
- 60g gherkins (fine diced)
- Parsley (chopped)
Method:
- Mix all ingredients together and serve.
- Store in sealed jar for 1 month.
Mornay Sauce
For pasta and vegetables.
Ingredients:
- 1 cup white sauce
- 1 egg (beaten)
- 3 tbs grated cheese
Method:
- Blend 1 Tbs of white sauce into egg with wooden spoon
- Mix remaining sauce with cheese, stir till smooth
- Heat on low – do not boil, serve
Sauce Velouté
Ingredients:
- 60g butter
- ½ cup flour (sifted)
- 2½ cups chicken stock
Method:
- Melt butter in saucepan, add flour, stir over medium heat
- Remove from heat, add stock, stirring until smooth
- Return to heat and stir till thickened
- Allow to boil then reduce the heat. Simmer for 10–15 min.
Basic White Sauce
Ingredients:
- 30g butter
- 1 cup milk
- 1 tbs flour (sifted)
Method:
- Melt the butter, add flour, stir over low heat for 1 minute to give slight colour.
- Remove from heat, add milk slowly and stirring continuously (if it starts to go lumpy stop milk and stir hard till dissolved).
- Return to heat, add milk till finished. Stir till thickened and starts to boil.
- Boil for 3 mins and serve.
Cheese Sauce
For vegetables, chicken, beef.
Ingredients:
- 1 cup white sauce
- ½ cup tasty cheese
- 1 tbs parmesan cheese
- a pinch ofnutmeg
Method:
- Place all ingredients in saucepan, mix on low heat and serve.
Tartare Sauce
For fish!
Ingredients:
- 1 cup of mayonnaise
- 30g capers if available (chopped)
- 60g gherkins (fine diced)
- Parsley (chopped)
Method:
- Mix all ingredients together and serve.
- Store in sealed jar for 1 month.
Mornay Sauce
For pasta and vegetables.
Ingredients:
- 1 cup white sauce
- 1 egg (beaten)
- 3 tbs grated cheese
Method:
- Blend 1 Tbs of white sauce into egg with wooden spoon
- Mix remaining sauce with cheese, stir till smooth
- Heat on low – do not boil, serve
Sauce Velouté
Ingredients:
- 60g butter
- ½ cup flour (sifted)
- 2½ cups chicken stock
Method:
- Melt butter in saucepan, add flour, stir over medium heat
- Remove from heat, add stock, stirring until smooth
- Return to heat and stir till thickened
- Allow to boil then reduce the heat. Simmer for 10–15 min.
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