Medium: 2 T. butter 2 T. flour 1/4 tsp. salt 1/8 tsp. pepper 1 c. milk Thin: 1 T. butter 1/2-1 T. flour 1/4 tsp. salt 1/8 tsp. pepper 1 c. milk Thick: 1/4 c. butter 1/4 c. flour 1/4 tsp. salt 1/8 tsp. pepper 1 c. milk
Stir together in heavy saucepan over low heat stirring constantly until thickened.
The Medium sauce is good for creamed and scalloped dishes. The Thick sauce is good for croquettes, soufflés and things like that.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.