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Basic Smooth Cream Sauce Recipe

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This recipe for Basic Smooth Cream Sauce, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Rich
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. milk
4 T. butter or margarine
4 T. flour

Directions:
Directions:
Measure milk into a glass measuring cup. Microwave on high for one minute or until very hot but not boiling. While this is heating melt the butter in a saucepan. When butter is melted, stir in flour. Immediately pour the hot milk into the butter/flour mixture (called a "roux" for you gourmet cooks out there) and stir. Reduce heat and contiue stirring until smooth. The sauce is now ready to be seasoned and used for other recipes such as biscuits and gravy, cheese souffle, tomato soup, and my favorite spinach casserole.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
8 min.
Personal Notes:
Personal Notes:
The secret of this is in heating the milk. Other recipes leave out this step and when cold milk is added to the roux it causes it to lump by cooling off the melted butter.

 

 

 

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