Can I make the 'white sauce' for my creamed onions today-- for eating tomorrow?

  • Posted by: carol
  • November 27, 2019


MMH November 27, 2019
You can also reheat over a double boiler.
Brinda A. November 27, 2019
Hi Carol, if the white sauce in your creamed onions is a type of béchamel (kind of like this, yes, you can absolutely make it in advance—I'd suggest up to a day ahead of when you want to use it. Just make sure you cover it well with foil or plastic wrap before putting it in the fridge for the night, placing the foil or wrap directly against the surface of the sauce, so a "skin" doesn't form at the top as it refrigerates. Then, just reheat the sauce over gentle heat before you use it in your creamed onions, whisking vigorously and adding a bit more milk if it's slightly stiffer than you like.

Hope this helps! Happy Thanksgiving!
carol November 27, 2019
You have been helpful beyond words--- I am back to the kitchen to make the sauce now instead of in the AM. Marvelous-- now I have a little more time to get to my dinner destination tomorrow. A super Happy Thanksgiving to you and yours!!!
boulangere November 27, 2019
Please be sure to use plastic pressed directly onto the surface of your sauce. The plastic will prevent a skin from forming. Don't use foil. If pressed to the surface, lactic acid in the milk will react with the foil, causing a grey color to result.
Brinda A. November 27, 2019
I didn’t realize that/have never had that happen, boulangere! Great tip—learn something new every day.
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