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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

White Sauce and Variations Recipe

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This recipe for White Sauce and Variations is from Walker Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2 Tbsp. butter
* 2 Tbsp. flour
* 1 cup milk
* dash salt
* dash white pepper

For thicker, add more flour and butter; thinner, add more milk.

In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.

Variations include:

Alfredo Sauce
Add Parmesan Cheese, parsley, and Italian seasoning to the mixture.

Veloute Sauce
Use chicken broth or fish stock instead of milk.

Mornay Sauce
Add 1/2 cup of grated Swiss, Gruyere or Emmanthal cheese after sauce thickens. Remove from heat and whisk until melted and smooth.

Onion White Sauce
Cook 1 Tbsp. minced onion in the butter until translucent. Then add the flour and continue with the recipe.

Mustard White Sauce
Whisk in 1-2 tsp. prepared mustard after the sauce is thickened.

Brown Sauce
When cooking the flour and butter mixture together, stir constantly and cook until the mixture begins to turn brown. Use chicken or beef stock instead of the milk.

Curry Sauce
Add 1-3 tsp. of curry powder (to taste) to the butter and simmer for 1 minute before adding the flour. Continue with the recipe as directed.
Directions:
Directions:
º
Number Of Servings:
Number Of Servings:
4 - depending
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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