Jain White Sauce


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A white sauce recipe for jains with no onions and garlic added. Made of plain flour, milk and butter.


Added to 25 cookbooks   This recipe has been viewed 35412 times

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.

See detailed step by step photos of Jain white sauce recipe below.

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Jain White Sauce recipe - How to make Jain White Sauce

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups
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Ingredients

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)
Method
For jain white sauce

    For jain white sauce
  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.

Jain White Sauce recipe with step by step photos

Method For Jain White Sauce

  1. For making the Jain White Sauce, heat the butter in a broad non-stick pan. Tradionally, 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. Once the butter has melted, add the plain flour.
  3. 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.
  4. 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.
  5. 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
  6. Add the salt and pepper.
  7. 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.
  8. 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 MicrowaveIf 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.
Accompaniments

Baked Paneer in White Sauce 
Cheesy Pepper Rice ( Jain International Recipe) 
Cream Of Broccoli Soup ( Jain International Recipe) 
Creamy Almond Soup ( Jain International Recipe) 

Nutrient values per cup
Energy392 cal
Protein9.9 g
Carbohydrates18.9 g
Fiber0 g
Fat26.1 g
Cholesterol0 mg
Vitamin A835 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B30.5 mg
Vitamin C2 mg
Folic Acid11.2 mcg
Calcium422.8 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium171.3 mg
Potassium199.8 mg
Zinc0.1 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook
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