Basic White Sauces Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Thin White Sauce: (used for soups) 1 T. butter or margarine 2 tsp. corn starch 1/2 tsp. salt 1/8 tsp. pepper 1 c. milk
Medium White Sauce: (used for scalloped dishes, creamed vegetables, fish or meat) 1-1/2 T. butter 1 T. corn starch 1/2 tsp. salt 1/8 tsp. pepper 1 c. milk (option: add 2 c. vegetables, meat, or fish)
Thick White Sauce: (used for souffles or croquettes) 2 T. butter 1/2 tsp. salt 2-1/2 T. corn starch 1/8 tsp. pepper 1 c. milk
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Directions: |
Directions:Thin White Sauce: Melt butter in saucepan; blend in corn starch, salt and pepper. Gradually add milk; heat to boiling; boil gently 2 minutes. Makes 1 c.
Medium White Sauce: Melt butter in saucepan; blend in corn starch, salt and pepper. Gradually add milk; heat to boiling; boil gently 2 minutes. Makes 1 c.
Thick White Sauce: Melt butter in saucepan; blend in corn starch, salt and pepper. Gradually add milk; heat to boiling; boil gently 2 minutes. Makes 1 c. |
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Number Of
Servings: |
Number Of
Servings:1 cup |
Personal
Notes: |
Personal
Notes: For Croquettes: combine 1 c. Thick White Sauce with 2 c. cooked or canned chopped meat, vegetables, hard boiled eggs or flaked fish. Chill. Shape into 8 croquettes. Roll in fine bread crumbs and brown in 2"-3" of hot fat/oil. Drain on absorbent paper towel. Serve hot with additional sauce poured on top of croquettes.
For Souffles: combine 1 c. Thick White sauce with 1-1/2 c. grated cheese, flaked fish, cooked or canned chopped vegetables or meat. Add 2 slightly beaten egg yolks. Fold in 2 stiffly beaten egg whites. Pour into a greased casserole dish. Bake in 325 degree oven for 50 minutes or until knife inserted in center comes out clean. Serves 4.
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