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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Sauce Recipe

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This recipe for White Sauce is from The Hardin Family Cookbook , 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:  
Thin White Sauce or Gravy
1 tablespoon butter or margarine
1 tablespoon flour or 1 1/2 tsp. cornstarch (GF)
1/4 tsp. salt
Dash pepper
1 cup milk

Medium White Sauce
2 tablespoon butter or margarine
2 tablespoon flour or 1 tablespoon cornstarch (GF)
1/4 tsp. salt
Dash pepper
1 cup milk

Thick White Sauce
3 tablespoons butter or margarine
3 tablespoons flour or 1/8 cup cornstarch (GF)
1/4 tsp. salt
Dash pepper
1 cup milk
Directions:
Directions:
*Thickening power of cornstarch is twice that of flour.
Example: 2 tablespoons flour = 1 tablespoon cornstarch

In a heavy saucepan melt the butter or margarine. Blend in the flour or cornstarch, salt and pepper. Add the milk all at once. Cook and stir over medium heat. Continue cooking until mixture is thickened and bubbly. Cook and stir 2 more minutes.
Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
As an alternative to purchased soups, my Mother or "Ma" taught me to make a white sauce which has tremendous versatility. One may stir many foods into a white sauce, such as cheese, chopped celery, onions, broccoli, mushrooms or chicken. May also add bouillon cubes but eliminate the salt if you do. This is how I grew up cooking because we did not have purchased soups as we do today.

Thin white sauce is pourable and used for soups, gravy and creamed vegetables.
Medium white sauce is thicker and used for sauces, creamed and scalloped dishes.
Thick white sauce is used for soufflés.

 

 

 

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