All-in-one sauce for fish pie
Asked on 15 May 2018 by Mauritius1234
Thanks for the reply about the all in one white sauce. You said that the liquid needs to be cool - so do I heat the milk up and let cool and add the flour or add flour to milk and then heat it up please?
If you are following a recipe that tells you to poach the fish in milk, wine or stock it may tell you to gradually add that poaching liquid to a roux. But if your making an all-in-one the liquid needs to be cool (or cold) when you whisk in the flour.
It’s a recipe where the sauce is made and then poured on to the fish - so do I mix the flour and butter into the cold milk and then heat it up to thicken or heat the milk and let it cool again before adding the flour please? Thank you