White sauce is another popular type of sauce in Chinese cuisine. The notable difference is the replacement of soy and oyster sauce, which give the brown sauce its brown color, with white wine. Another big difference is that you add in a lot of other spices as well, such as salt, ginger, garlic powder and onion powder, since the extra flavor will have to come from somewhere.
Mix cornflour with vegetable stock. Put all ingredients in saucepan and heat to desired consistency. Salt to taste
You can generally replace the chopped ingredients with powder, though you’ll want to add extra since dry ingredients are less potent than fresh. This is generally a popular sauce for lighter flavored main ingredients, like fish or vegetables. Whereas meat has a heavy flavor to it and can handle a dark sauce, it’s a good change of pace to use white sauce with more delicate foods like seafood.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4444g)|
|Recipe Makes: Servings|
|Calories from Fat: 488 (53%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 16930mg||584 %|
|Potassium 194.2mg||5 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 103.9g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 924
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.