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Standard Proportions for White Sauce Recipe

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This recipe for Standard Proportions for White Sauce is from Kelley's Kitchen: , 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:  
No. 1: Thin (Cream Soups etc)
1 cup liquid (milk, broth, veggie stock)
1 tbsp thickening (flour)
1 tbsp fat (butter)

No. 2: Medium (cream sauces for veggies, sauces)
1 cup liquid
2 tbsp thickening
2 tbsp fat

No. 3: Thick (salad dressings)
1 cup liquid
3 tbsp thickening
2 tbsp fat

Directions:
Directions:
For all consistencies:
Melt the fat, being careful not to brown.
Remove from heat and whisk in the flour and salt and stir until smooth.
Add the milk slowly, whisking the whole time.
Return to heat and bring to a boil, stirring constantly with a flat edged spoon, ie: wooden.
Cook for 10 minutes to cook off the flour taste.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I use method No.2 for my cheese sauce for veggies, adding approx. 3/4 cup of grated cheese for each cup of liquid used.
I also use this method for my creamed pasta sauces, ie: alfredo.

 

 

 

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