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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

White Sauce Recipe

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This recipe for White Sauce is from Betty's Best and her Family's Favourites, 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:  
Liquid: milk, vegetable stock or both -1 cup
Flour: 1 tbsp for thin OR 2 tbsp for medium OR 3 tbsp for thick
Butter/fat: 1 tbsp for thin OR 2 tbsp for medium or 2 tbsp for thick
Seasoning: 1/2 tsp salt
Directions:
Directions:
Melted fat method:
1. Measure flour, salt and pepper into the top of the double boiler, or a heavy saucepan. Keep the ingredients on the side near the handle.
2. Measure the fat into the opposite side of the pan.
3. Place the edge of the pan with the fat over the direct heat until the fat melts.
4. Stir in the dry ingredients. Be careful not to scorch.
5. Remove from the heat.
6. Add the cold milk, slowly, stirring until smooth. If more than one cup of milk is used, it is wise to heat all but one cup of liquid in order to save time.
7. Stir over low heat, or in double boiler, until thick. Cover and let cook 10-15 minutes. Use over vegetables and for pudding sauces.

Cool liquid method:
1. Mix flour with enough cold milk to make a smooth paste.
2. Add enough milk to make mixture pour.
3. Add to heated milk.
4. Bring to boil, stirring constantly.
5. Cook over hot water, 10 minutes. Add fat.
Personal Notes:
Personal Notes:
The “medium” thick version Betty underlined, from Foods and Home Management, and there are also thin and thicker variations, and hot and cold methods – it is a world of white sauce! "I never knew there was a cold method - how useful!" - Janine

 

 

 

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