"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White (Medium Thick) Sauce Recipe

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This recipe for White (Medium Thick) Sauce, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brandy Whitmer
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. Butter
2 Tbsp Flour
1 Cup Milk (rich milk or light cream)
1/2 Tsp. Salt or Celery Salt
1/8 Tsp. Pepper or Italian Seasoning

Directions:
Directions:
Melt butter and stir in flour; gradually stir in milk and stir until mixture boils and thickens. Cook about 3 minutes longer, stirring occasionally; add seasonings. Place over hot water to keep hot & cover tightly to prevent crust from forming on top.

Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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