French Whip
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Winco FN-16 French Whip $3.99 |
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Browne Foodservice DFW14 – French Whip, 14 in Long, Epoxy Filled Handle, Stai… $14.27 |
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NEW Vollrath 47097 Whip French Whisk 24″ – NSF Approved! $6.99 |
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Browne Foodservice MW40 – French Whip, 40 in Length, Long Handle, Tear Drop, $25.51 |
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LibertyWare 12″ Stainless Steel FRENCH WHIP New FW12 $10.95 |
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New Adcraft FWE-18 French Whip and Vollrath18-8 Whip $7.99 |
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Adcraft FWE-12 French Whip $3.56 |
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Adcraft FWE-10 French Whip $3.13 |
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Adcraft FWE-14 French Whip $3.84 |
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Adcraft FWE-16 French Whip $4.20 |
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Adcraft FWE-20 French Whip $5.26 |
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Adcraft FWE-24 French Whip $5.98 |
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Adcraft FWE-36 French Whip $8.69 |
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Adcraft FWE-18 French Whip $4.76 |
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Vollrath 47090 – French Whip, 10 in Long, Aqua Nylon Handle, Stainless Steel $15.84 |
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1940 Egg Whips Beaters A&J Edlund French Whippit ad $9.99 |
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French Whip, 14″, Aqua Nylon Handle, Vollrath Model 47092 $8.10 |
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French Whip, 10″, Aqua Nylon Handle, Vollrath Model 47090 $6.92 |
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French Whip, 12″, Aqua Nylon Handle, Vollrath Model 47091 $7.59 |
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Thunder Group SLWPF020 20″ French Whip 1 DOZ $36.46 |
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10″ French Whip ~ Designer Decorating Utensil ~ NEW ~ LOOK!!! $15.98 |
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12″ French Whip ~ Designer Decorating Utensil ~ NEW ~ LOOK!!! $19.98 |
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Winco FN-12 Stainless Steel 12″ French Whip $2.40 |
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Winco FN-14 Stainless Steel 14″ French Whip $2.10 |
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Winco FN-16 Stainless Steel 16″ French Whip $3.10 |
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Winco FN-18 Stainless Steel 18″ French Whip $3.45 |
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Winco FN-20 20″ French Whip $3.06 |
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Winco FN-22 Stainless Steel 22″ French Whip $3.20 |
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Winco FN-24 Stainles Steel 24″ French Whip $4.25 |
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Vollrath 47093 – French Whip, 16 in Long, Aqua Nylon Handle, Stainless Steel $17.65 |
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The Whip – I Will Return – French 7″ 1972 w/Picture Sleeve $17.99 |
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THE WHIP “I WILL RETURN” PSYCH RARE UNIQUE FRENCH 45 $9.99 |
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LARGE FRENCH WHISK EGG BEATER STEEL COIL WIRE WHIP CHEF $5.88 |
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Polarware T9514 – French Whip, 14 in Long, Heavy Duty Stainless Steel $13.72 |
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CRESTWARE FW10 12EA STAINLESS STEEL 10IN FRENCH WHIPS $46.20 |
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Best Manufacturers Light Design French Whip 8-inch $12.89 |
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10″ Stainless Steel WHIP FRENCH WIRE Ergonomic Handle $9.99 |
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18″ Stainless Steel WHIP FRENCH WIRE Ergonomic Handle $13.59 |
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CRESTWARE FW14 12EA STAINLESS STEEL 14IN FRENCH WHIPS $52.37 |
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Update International FW-18 – 18 in Stainless Steel French Whip $12.48 |
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Browne Foodservice DFW20 – French Whip, 20 in Long, Epoxy Filled Handle, Stai… $15.41 |
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Browne Foodservice DFW24 – French Whip, 24 in Long, Epoxy Filled Handle, Stai… $16.29 |
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Update International FW-20 – 20 in Stainless Steel French Whip $12.80 |
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American Metalcraft FW12 – 12 in Stainless Steel French Whip, Sealed Handle $13.80 |
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Vollrath 47092 – French Whip, 14 in Long, Aqua Nylon Handle, Stainless Steel $16.84 |
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Vollrath 47095 – French Whip, 20 in Long, Aqua Nylon Handle, Stainless Steel $19.60 |
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Update International FW-10 – 10 in Stainless Steel French Whip $11.58 |
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Browne Foodservice DFW10 – French Whip, 10 in Long, Epoxy Filled Handle, Stai… $13.74 |
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Thunder Group SLWPF020 20″ French Whip 1 DOZ $36.46 |
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Thunder Group SLWPF010 10″ French Whip 1 DOZ $23.06 |
Cook French White Sauces – Easy and Delicious!
French chefs are known for their splendid sauces—sauces that do not cover up the flavor of the food served with them, but rather compliment whatever they are eaten with. And while many American cooks assume French sauces are difficult and time consuming to make, nothing could be further from the truth.
While it makes good sense to at least begin with an excellent cooking recipe for a French sauce and complimentary menu, you’ll soon learn you can whip up a sauce quickly without looking at a recipe.
Here’s how to make a classic white sauce (or, as the French say, sauces blanches).
What you need:
Butter
Flour
Milk or stock (you can even use wine)
1. Begin by measuring out the roux, or the butter and flour base of the sauce. (As a general rule, follow these guidelines: For a thick sauce, use 1 T. of flour for every cup of liquid; for a medium-thickness sauce, use 1 ½ T. of flour per cup of liquid; and for a thick sauce, use 2 T. of flour per one cup of liquid.)
2. Over low heat, melt 2 T. of butter in a saucepan.
3. Blend in 3 T. flour. Cook these two ingredients together slowly for several minutes before adding any other ingredients, stirring constantly. After about 2 minutes, the roux should be frothy.
4. Meanwhile, in a saucepan, heat 2 cups of milk and a pinch of salt until they boil.
5. Remove the roux from heat. Once it stops bubbling, add to it the milky liquid. Beat with a wire whip.
6. Place the saucepan over medium-high heat and continue to use the wire whip until the sauce comes to a boil. While continuing to stir, boil for 1 minute.
7. Remove from heat and add salt and pepper to taste.
8. If desired, you may also add extra flavoring. Typical additions are butter (usually, about ½ to 1 T. per 1 cup of sauce) or cream (to taste).
9. Serve immediately or freeze for later use.
TIPS: If you follow these guidelines, your white sauce should turn out splendidly. But if for some reason the sauce is lumpy, you may use a blender to even it out. Sauce that’s too thick may be thinned with milk, stock, or cream. Sauce that’s too thin may be boiled down until the correct thickness is achieved.
Warning: Always use a heavy stainless steel, porcelain, enameled, or tin-lined copper saucepan when making white sauce, to avoid scorching and discoloration.
About the Author
Kristina Seleshanko is a former research librarian for “Gourmet” magazine and the author of 16 books.
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Willow-Whip My Hair(JB whips hair back & forth);Willow & JB dougie;JB-Baby(Speaks Spanish & French)