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Quick White Sauce Recipe

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This recipe for Quick White Sauce, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Blanchard
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 1/2 to 2 tablespoons flour
1 cup milk, milk and light stock, light stock, or light stock and cream
Season to taste

Directions:
Directions:
Melt butter over low heat. Add (still over low heat) flout stirring about 3 to 4 minutes or until well blended and the taste of raw flour has vanished. Stir in slowly liquid (milk or stock). Season to taste. Stammer and stir the sauce with a wire whisk until it has thickened and is smooth and hot. Combine it with other ingredients just as it boils, so that it will not become watery. For creamed dishes, use about half as much sauce as there are solids.

Personal Notes:
Personal Notes:
Vary the flavor with one or more of the following:
Celery salt
a grating of nutmeg
1 teaspoon of lemon juice
1/2 teaspoon Worchestershire sauce
1 teaspoon sherry
1 teaspoon onion juice
2 tablespoons chopped parsley
2 tablespoons chopped chives
Grated cheese

 

 

 

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