"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Sauce Recipe

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This recipe for White Sauce, by , is from The Baileys and More Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unsure, perhaps Grandmother Ryan
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
liquid: milk, water or broth
salt
fat: butter or margarine
flour

Directions:
Directions:
Kind:

Thin 1 cup liquid 1/2 t salt 3/4 T fat 1 T flour
Medium 1 cup liquid 1/2 t salt 1 1/2 fat 2 T flour
Thick 1 cup liquid 1 t salt 2 T fat 3 T flour
Very Thick 1 cup liquid 1 t salt 3 T fat 4 T flour

Number Of Servings:
Number Of Servings:
1-2 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Melt fat in a small pot, add flour and stir until smooth. Add liquid a little at a time, stirring constantly. Cook with salt until smooth and thickened. Use instead of cream soups as a base for casseroles.

 

 

 

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