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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White / Au gratin Sauce Recipe

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This recipe for White / Au gratin Sauce is from The Kelleher (Sullivan) - Corbin (Kennedy) Family Cookbook Project, 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 heaping tbsp flour
4 tbsp butter
1 tsp salt & pepper
1 tsp onion powder
1 cup white cheddar cheese (extra sharp), shredded*
½ cup American cheese* or gruyére, shredded
⅛ cup Worcestershire sauce
1 tsp paprika
2 cups milk (may need more depending on thickness)
Directions:
Directions:
Melt butter in saucepan at medium high temperature. Add flour, stirring mixture for about 2 minutes. Remove pan from heat and add milk all at once. Place back on stove top and continue stirring with whip to keep mixture from burning and allowing it to thicken. Add chunks of cheese (modern day substitute would be to use shredded cheese). Add Worcestershire sauce and paprika to sauce (depending on your palate, you may like more). Add salt, pepper and and onion powder. Remember to continuously stir sauce. Remove from heat until ready to use or keep it on warm. The only difference between white sauce and Au gratin is the cheese. Also, you can substitute gruyére cheese for the American. Thin with milk or thicken with flour as needed.
Number Of Servings:
Number Of Servings:
enough for one deep casserole pan
Preparation Time:
Preparation Time:
15 -20 minutes, bake time 20-30 minutes
Personal Notes:
Personal Notes:
As a family we devoured the Au gratin potatoes or baked macaroni that my mother made with this sauce. Worcestershire sauce is the key...as with curry, add gently and taste as you go.

 

 

 

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