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3 White Sauces Recipe

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This recipe for 3 White Sauces, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Seth and Deb Sauvageau
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Thin-
1 T. butter
1 T. flour
1/4 t. salt
1/8 t. pepper
1 c. milk



Medium-
2 T. butter
2 T. flour
1/4 t. salt
1/8 t. pepper
1 c. milk



Thick-
1/4 c. butter
1/4 c. flour
1/4 t. salt
1/8 t. pepper
1 c. milk

Directions:
Directions:
Melt butter over low heat in heavy sauce pan. Use wooden spoon for stirring. Blend in flour, seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. stir in milk. Bring to boil, stirring constantly until thickened. Boil 1 minute.

Personal Notes:
Personal Notes:
Thin is like coffee cream - for creamed vegetables.
Medium is like thick cream - for creamed and scalloped dishes. Thick is like batter - for croquettes and soufflés.

 

 

 

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