Jain White Sauce
by Tarla Dalal
Jain white sauce recipe | no onion no garlic white sauce | Creamy Indian White Sauce (without onion or garlic) | with 8 images.
Jain white sauce is an alternative option for Jains. White sauce also known as béchamel sauce is one of the mother sauce made with milk, butter , refined flour , salt and pepper.
Traditionally, the milk for white sauce is boiled with studded onion submerged into it, but our Jain white sauce recipe doesn’t have any onion. Jain white sauce is used as base for many Jain soups and international dishes.
1. To make jain white sauce recipe, heat a pan and melt the butter in it.
2. Add the flour and cook on a slow flame till frothy, while stirring continuously.
3. Add the milk gradually and stir continuously till the sauce thickens.
4. Add salt and pepper. Mix well and cook for a minute. Keep aside.
5. You can store jain white sauce in the refrigerator, in an air-tight container for 4-5 days.
Pro tips for Jain white sauce. 1. For making the Jain white sauce, heat the butter in a broad non-stick pan. Traditionally, white sauce is made by boiling the milk with a studded onion but here we have not used onion and made a jain recipe. 2. Cook on a slow flame for 1 to 2 minutes, while stirring continuously with the help of a whisk. This is called a roux which acts as a thickening agent for the White Sauce. The frequent stirring helps in even cooking of the flour apart from preventing it from forming lumps. 3. Whisk well and cook on a medium flame for 3 to 4 minutes, or till the Jain White Sauce thickens, while stirring continuously. It is very important to mix continuously after you add the milk and whisk until the flour and milk have incorporated well. If not whisked well, you might get lumps in your Jain White Sauce.
Enjoy Jain white sauce recipe | no onion no garlic white sauce | Creamy Indian White Sauce (without onion or garlic) | with step by step photos.
Jain White Sauce recipe - How to make Jain White Sauce
Preparation Time: Cooking Time: Total Time:
Makes 1.5 cups
For Jain White Sauce
2 tbsp butter
2 tbsp plain flour (maida)
2 cups milk
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)
For jain white sauce
- For jain white sauce
- To make {span class="bold1"}jain white sauce{/span} recipe, heat a pan and melt the butter in it.
- Add the flour and cook on a slow flame till frothy, while stirring continuously.
- Add the milk gradually and stir continuously till the sauce thickens.
- Add salt and pepper. Mix well and cook for a minute keep aside.
- You can store {span class="bold1"}jain white sauce{/span} in the refrigerator, in an air-tight container for 4-5 days.
Method For Jain White Sauce
-
For making the Jain White Sauce, heat the butter in a broad non-stick pan. Traditionally, white sauce is made by boiling the milk with a studded onion but here we have not used onion and made a jain recipe.
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Once the butter has melted, add the plain flour.
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Cook on a slow flame for 1 to 2 minutes, while stirring continuously with the help of a whisk. This is called as a roux which acts a thickening agent for the White Sauce. The frequent stirring helps in even cooking of the flour apart from preventing it from forming lumps.
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Once you see the flour has become a little froth and golden in colour, reduce the flame to low and add the milk. Pour the milk with one hand and whisk using the other hand. If you are vegan or allergic to dairy products, then use almond milk.
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Whisk well and cook on a medium flame for 3 to 4 minutes, or till the Jain White Sauce thickens, while stirring continuously. It is very important to mix continuously after you add the milk and whisk until the flour and milk have incorporated well. If not whisked well, you might get lumps in your Jain White Sauce.
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Add the salt and pepper.
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Mix well and cook on a medium flame for 1 more minute. You can even add little nutmeg powder to enhance the flavor of your Jain White Sauce.
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Cool the Jain White Sauce completely, pour in an air-tight container and refrigerate/freeze. Remember, on cooling the white sauce will thicken more. You can even prepare the white sauce in a microwave, refer this recipe to learn how to make White Sauce In Microwave. If the sauce is to be used later, add a little milk, mix well and re-heat it.The ratio of butter:flour:milk is ALWAYS remain 1:1:10 to get a perfect consistency thin white sauce.
pro tips for Jain White Sauce
-
For making the Jain White Sauce, heat the butter in a broad non-stick pan. Traditionally, white sauce is made by boiling the milk with a studded onion but here we have not used onion and made a jain recipe.
-
Cook on a slow flame for 1 to 2 minutes, while stirring continuously with the help of a whisk. This is called as a roux which acts a thickening agent for the White Sauce. The frequent stirring helps in even cooking of the flour apart from preventing it from forming lumps.
-
Whisk well and cook on a medium flame for 3 to 4 minutes, or till the Jain White Sauce thickens, while stirring continuously. It is very important to mix continuously after you add the milk and whisk until the flour and milk have incorporated well. If not whisked well, you might get lumps in your Jain White Sauce.
-
Cool the Jain White Sauce completely, pour in an air-tight container and refrigerate/freeze. Remember, on cooling the white sauce will thicken more. You can even prepare the white sauce in a microwave, refer this recipe to learn how to make White Sauce In Microwave. If the sauce is to be used later, add a little milk, mix well and re-heat it.The ratio of butter:flour:milk is ALWAYS remain 1:1:10 to get a perfect consistency thin white sauce.
| Energy | 417 cal |
| Protein | 12.8 g |
| Carbohydrates | 22.2 g |
| Fiber | 0 g |
| Fat | 30.4 g |
| Cholesterol | 82.7 mg |
| Vitamin A | 941.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 2.7 mg |
| Folic Acid | 14.9 mcg |
| Calcium | 562.8 mg |
| Iron | 0.9 mg |
| Magnesium | 57.1 mg |
| Phosphorus | 364.2 mg |
| Sodium | 183.9 mg |
| Potassium | 259.8 mg |
| Zinc | 0.9 mg |