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How to make galric white sauce - 4 recipes

If you like this, you'll definitely like: cream sauce for chicken, Italian pasta sauce, alfredo, cheese bechamel sauce, creamy mushroom chicken

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  • Eggs
  • Sugar
  • Olive Oil
  • Milk
  • Flour
  • Baking Powder

METHOD

  1. Separate egg whites from yolk
  2. Whisk egg whites then add sugar, then set aside
  3. Put egg yolks in another bowl and whisk with sugar
  4. Mix  in olive oil and milk
  5. Add whipped egg whites and fold into mixture with a spatula
  6. Divide into two new bowls
  7. Pour cocoa powder into one bowl and vanilla extra into the other
  8. Put vanilla mixture into each well of muffin tin
  9. Add a smaller layer of the cocoa mixture.
  10. Keep layering then top with the smallest layer of vanilla
  11. Put in oven and bake for 25 minutes at 350 degrees
  12. Serve!

Top rated Galric white sauce recipes

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1. Warm up a medium size sauce pan over medium heat, and add the butter 2

  • 1/4 cup unsalted butter
  • tbsp minced garlic
  • 1tsp garlic powder (optional)
  • 1/2 cup honey
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 3 tbsp Soy Sauce
  • 1/4 cup brown sugar
  • 2 tbsp cornstarch
  • 3tbsp warm water
4.7/5 (3 Votes)

By

It's time to break this naughty habit, once and for all!

281 shares

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Simple and tasty, this is the perfect base for your white sauce pizzas!

  • 1/2 cup parmesan cheese or shredded havarti
  • 2 tbs. margarine or butter
  • 3 tbs. flour
  • 1 cup milk
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. garlic powder
4.1/5 (12 Votes)

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72 shares

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Heat oil in skillet; add garlic and then chicken, sauteeing 3 minutes per side

  • 4 chicken breast halves, boneless, skinless
  • 2 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 c dry white wine.
4.3/5 (11 Votes)

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Cut meat into cubes. Heat oil and fry the meat pieces

  • 2 1/2 lbs veal (shoulder, chest)
  • 2 tbsp oil
  • 1 bouquet garni
  • 6 cloves of garlic
  • 3 tablespoons flour
  • 8 oz (about 2 cups) mushrooms
  • 2 glasses of white wine
  • salt and pepper.
4.3/5 (17 Votes)

Any burning questions? Our chefs answer!

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