Chinese White Sauce
by Tarla Dalal

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Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with amazing 13 amazing images.

Chinese White Sauce is very different from the mildly flavoured Continental version, although it also has a creamy consistency and a pleasant white colour.

This vibrant sauce is made of clear vegetable stock, thickened with cornflour and perked up with typical Oriental flavorings like ginger and garlic. Chinese sauce is way different from the basic white sauce.

Chinese white sauce is quick and easy to make. To make it even more time efficient, prepare the vegetable stock well in advance. The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums.

To make Chinese sauce, take cornflour in a small bowl and add vegetable stock to it and keep aside. Cornflour is used as a thickening agent, if you wish to freeze the Chinese sauce use tapioca or arrowroot flour. Further to proceed, heat oil in a non stick pan and add onion, ginger and 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. Cook and add corn-flour vegetable stock mixture. Also, add sugar to balance the taste and add salt. Cook for 5 minutes and Chinese white sauce is ready to use. Don't cook for too long as the starch may break down and the liquid will thin out again.

This luscious and tongue-tingling quick Chinese white sauce is used in the preparation of exciting vegetable preparations such as Stir Fried Broccoli, Baby Corn with Almonds, Broccoli and Paneer in Lemon Coriander Sauce etc.

Enjoy Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with detailed step by step recipe photos below.

Chinese White Sauce recipe - How to make Chinese White Sauce

For Chinese White Sauce
3 cups of clear vegetable stock
3 tbsp cornflour
1 tbsp oil
1/2 cup finely chopped onions
2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
a pinch of sugar
salt to taste

Method
For chinese white sauce

To make chinese white sauce, combine the cornflour and clear vegetable stock in a deep bowl, mix well and keep aside.
Heat the oil in a broad non-stick pan, add the onions, ginger and garlic and sauté on a high flame for 1 minute.
Add the cornflour-vegetable stock mixture, sugar and salt, mix well and cook on a high flame for 5 minutes, while stirring occasionally.
Use the chinese white sauce as required.

Nutrient values per cup

Energy	119 cal
Protein	2 g
Carbohydrates	15.4 g
Fiber	2.3 g
Fat	5.6 g
Cholesterol	0 mg
Vitamin A	214.3 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	1.7 mg
Vitamin C	17.1 mg
Folic Acid	39.8 mcg
Calcium	56.5 mg
Iron	1.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	4.9 mg
Potassium	87.5 mg
Zinc	0.4 mg

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. Like Chinese white sauce recipe | quick Chinese white sauce | then our website has many Chinese basic recipes like :

How to make Chinese white sauce

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.
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.
Whisk well and keep aside. Make sure it is lump-free to get a smooth white sauce.
To add much needed oriental flavors to the Chinese white sauce, heat the oil in a broad non-stick pan.

Once the oil is hot, add the onions.
Add ginger.
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.
Mix well and sauté on a high flame for 1 minute so, the vegetables retain their crunch.
Add the cornflour-vegetable stock mixture. Whisk the slurry very well before adding into the hot, simmering liquid that you want to thicken.

Add sugar. It balances the sauce.
Add salt and mix Chinese white sauce | quick Chinese white sauce | well. Don't cook for too long as the starch may break down and the liquid will thin out again.
Cook on a high flame for 5 minutes, while stirring occasionally. and our Chinese white sauce is ready.
Use Chinese white sauce | quick Chinese white sauce | as required.

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Reviews

Winds Between the Stars

on 19 May 19 05:58 AM

Forgot to mention: A touch of white pepper works really well in this sauce.....

Wind Between the Stars

on 19 May 19 05:56 AM

This is basically a simple and adaptable recipe that is like the one that I use. If you want to change the flavor profile, try a 3:1 mixture of ginger to garlic or garlic to ginger. Also, I make a basic Thai version with some lemongrass and fish sauce. And yes, the white sauce [ I use ginger to garlic 3:1] to make Chicken with mushrooms and vegtables. Moo Goo Gai Pan

Aly

on 04 Mar 19 05:17 AM

Thanks for this recipe. I am looking forward to trying it. I am wondering whether it would work to make a traditional chicken almond ding . I just tried to make that dish from a different recipe but was disappointed because it turned out all brown and not like the beautiful green and white dish I remember having in good Chinese restaurants in my childhood.

Tarla Dalal

05 Mar 19 03:56 PM

Hey Aly, Since our is a pure vegetarian food website, we have no idea how it would work out with chicken recipes. Do experiment and share with us your feedback. Happy cooking!

Dia

on 31 Dec 18 10:23 PM

Thank you for posting this. Being allergic to soy sauce and gluten products in general,I needed to find out about an alternative when it comes to Chinese food, because it seems Chinese restaurants are usually the only ones open during the stupid holidays.

Tarla Dalal

02 Jan 19 09:28 AM

Hi Dia, Thank you for the kind words, we appreciate it. Do try other recipes and let us know your feedback. Happy cooking :)

on 14 Aug 18 04:16 PM

Perfect, but a little white wine makes a big difference.

Tarla Dalal

16 Aug 18 08:49 AM

Thank you so much for your suggestion.

K PHUKAN

on 08 May 16 12:44 PM