Ingredients: |
Ingredients: For THIN sauce (makes 1 1/2 cups; for soups and creamed vegetables)
1 T. butter
1 T. flour (these recipes call for all-purpose flour)
1/4 tsp. salt
1 1/2 c. milk
For MEDIUM sauce (makes 1 cup - for sauces, scalloped and creamed dishes, macaroni and cheese):
2 T. butter
2 T. flour
1/4 tsp. salt
1 c. milk
For THICK sauce (makes 1 cup; for croquettes and souffles):
3 T. butter
4 T. flour
1/4 tsp. salt
1 c. milk
|
Directions: |
Directions:For ALL 3 Sauces:
Melt butter in saucepan over low heat. Blend in flour, salt, and a bit of pepper.
Add milk (or other liquid) all at once. Cook quickly, over medium to medium high heat, stirring, until mixture thickens and bubbles.
Remove sauce from heat when it bubbles. The sauce will become too thick and the butter will separate from the rest of the ingredients if cooked too long. If that happens, add more liquid and cook quickly, stirring constantly until sauce bubbles. To make a cheese sauce, after removing thickened sauce from heat, add the same amount of cheese as milk in the recipe, and stir until the cheese is completely melted.
Compliments of the old Better Homes and Gardens Cookbook. |
Personal
Notes: |
Personal
Notes: Why white sauce? Because it is versatile and can replace many salty canned soups that are sometimes called for in recipes. You can make white sauce in thin, medium, and thick sauce. Thin sauce for soups and creamed vegetables (some like to use medium for vegetables). Medium for sauces and scalloped and creamed dishes. thick for croquettes and souffles. (I haven't had a croquette since my Mother made them when I was a girl.) Macaroni and cheese is made with a white sauce with cheese added. Use the medium sauce to thicken a sauce for gravy using chicken or beef broth.
|
This recipe for White Sauce, Cheese Sauce and Gravies is from