"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cream Sauce - White Sauce Recipe

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This recipe for Cream Sauce - White Sauce, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, December 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For 1 Cup
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground white or black pepper
2/3 cup evaporated milk
1/2 cup water

For 3 cups
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
1 can (12 fl.oz.) evaporated milk
3/4 cup water

Directions:
Directions:
Melt butter in small saucepan. Stir in flour, salt and pepper. Gradually add evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil.


FOR HERB SAUCE:
Prepare 1 cup White Sauce, adding 1 clove finely chopped garlic to butter. Add 1/4 teaspoon dried oregano, basil or sage to flour mixture. Proceed as above. Makes 1 cup.


FOR CHEESE SAUCE:
Prepare 1 cup White Sauce, decreasing butter and all-purpose flour to 1 tablespoon each and the water to 1/3 cup. Eliminate the salt. Proceed as above. Stir in 1 cup (4oz.) shredded or cubed processed cheese product until melted. Makes about 1-1/2 cups.

FOR CHEDDAR CHEESE SAUCE:
Prepare 1 cup White Sauce, decreasing butter and all-purpose flour to 1 tablespoon each and the water to 1/3 cup. Proceed as above. Stir in 1 cup (4oz) shredded cheddar cheese until melted. Makes about 1-1/2 cups

 

 

 

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