Panada

Name: Panada
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1/2 cup butter (110g); 3/4 cup all-purpose white wheat flour (90g); 2.50 cups milk (1% fat) (600g)

Learn how to make a classic Panada with our simple recipe! Using just butter, all-purpose flour, and 1% milk, you can create a smooth, creamy sauce perfect for a variety of dishes. Follow our step-by-step guide for perfect results every time.

25 Feb 2025
Cook time 10 min
Prep time 5 min
4 Servings
3 Ingredients

Panada is a simple and versatile base used in many recipes, serving as a thickening agent for soups, sauces, and a range of other dishes. With just a few basic ingredients such as butter, flour, and milk, you can create a smooth and creamy panada that enhances the texture and flavor of your culinary creations.

Ingredients:

1/2 cup butter

110g

3/4 cup all-purpose white wheat flour

90g

2.50 cups milk (1% fat)

600g

Instructions:

1. Prepare Your Ingredients: Measure out the butter, flour, and milk. Having everything ready to go ensures a smooth cooking process.

2. Melt the Butter: Place a medium-sized saucepan over medium heat. Add the 1/2 cup of butter to the saucepan. Allow the butter to melt completely, stirring occasionally with a wooden spoon or spatula to prevent it from burning.

3. Make the Roux: Once the butter has melted, reduce the heat to low and gradually add the 3/4 cup of all-purpose white wheat flour to the saucepan. Stir continuously to combine the butter and flour, ensuring the mixture is smooth and free of lumps. Continue to cook the roux for about 3-4 minutes, or until it becomes slightly golden and emits a nutty aroma. This helps to cook out the raw flour taste.

4. Add the Milk: Gradually pour the 2.5 cups of milk into the roux, stirring constantly. Start by adding the milk in small increments, about 1/4 cup at a time, and mix thoroughly after each addition. This helps to prevent lumps from forming and ensures a smooth, creamy texture.

5. Cook Until Thickened: Once all the milk has been added and the mixture is well combined, increase the heat to medium. Continue to cook the mixture, stirring constantly, until it thickens to a creamy, sauce-like consistency. This should take about 5-7 minutes. The panada is ready when it coats the back of a spoon and leaves a clean line when you run your finger through it.

6. Season (Optional): At this stage, you can season your panada with a pinch of salt and pepper, or any other spices and herbs you prefer, to taste. This step is optional but can enhance the flavor of the final dish.

7. Serve or Use In Recipes: The panada is now ready to use. It can be incorporated into a variety of dishes, such as thickening soups, sauces, or fillings for pastries and other baked goods. If not using immediately, allow it to cool slightly before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.

Tips:

- Ensure you whisk continuously when adding the milk to avoid lumps.

- Use a fine-mesh sieve if any lumps do form, to get a smooth final mixture.

- Adjust the thickness by adding more or less milk according to your preference.

- For added flavor, consider incorporating spices or a pinch of salt into the roux.

Making panada at home is both quick and easy, requiring only a few staple ingredients. This versatile mixture can be used to enrich a variety of dishes, making it a valuable addition to your culinary repertoire. By following the simple steps outlined above, you can create a velvety panada that adds both texture and flavor to your favorite recipes.

Nutrition Facts
Serving Size	200 grams
Energy
Calories 350kcal	18%
Protein
Protein 8g	5%
Carbohydrates
Carbohydrates 24g	7%
Fiber 0.70g	2%
Sugar 8g	8%
Fat
Fat 24g	29%
Saturated 13g	45%
Cholesterol 70mg	-
Vitamins
Vitamin A 300ug	33%
Choline 33mg	6%
Vitamin B1 0.16mg	13%
Vitamin B2 0.21mg	16%
Vitamin B3 0.54mg	3%
Vitamin B6 0.11mg	6%
Vitamin B9 10ug	2%
Vitamin B12 0.92ug	38%
Vitamin C 0.00mg	0%
Vitamin E 0.04mg	0%
Vitamin K 2.15ug	2%
Minerals
Calcium, Ca 200mg	15%
Copper, Cu 0.05mg	6%
Iron, Fe 0.29mg	3%
Magnesium, Mg 27mg	6%
Phosphorus, P 190mg	15%
Potassium, K 280mg	8%
Selenium, Se 8ug	14%
Sodium, Na 60mg	4%
Zinc, Zn 0.93mg	8%
Water
Water 140g	-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Panada

Learn how to make a classic Panada with our simple recipe! Using just butter, all-purpose flour, and 1% milk, you can create a smooth, creamy sauce perfect for a variety of dishes. Follow our step-by-step guide for perfect results every time.

Ingredients:

Instructions:

Tips:

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