Chinese White Sauce recipe with step by step photos
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From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends, sauces, pastes at home. Our website has many Chinese basic recipes like :
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The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums. To thicken the clear vegetable stock, we would require a cornflour slurry. In a deep bowl take cornflour. Use tapioca or arrowroot flour if you're planning to freeze the Chinese white sauce.
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Add clear vegetable stock. Ensure it is cold and at room temperature. While using cornstarch, for each cup of liquid, you want to thicken, add 1 tablespoon of cornstarch. This is your slurry.
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Whisk well and keep aside. Make sure it is lump-free to get a smooth white sauce.
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To add much needed oriental flavors to the Chinese white sauce, heat the oil in a broad non-stick pan.
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Once the oil is hot, add the onions.
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Add ginger.
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Add garlic. Instead of fresh aromatics, you can use in powdered form, though you’ll want to add extra since dry ingredients are less potent than fresh ones.
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Mix well and sauté on a high flame for 1 minute so, the vegetables retain their crunch.
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Add the cornflour-vegetable stock mixture. Whisk the slurry very well before adding into the hot, simmering liquid that you want to thicken.
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Add sugar. It balances the sauce.
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Add salt and mix well. Don't cook for too long as the starch may break down and the liquid will thin out again.
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Cook on a high flame for 5 minutes, while stirring occasionally. and our Chinese white sauce is ready.
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Use as required.
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