KITTENCAL'S WHITE SAUCE/ROUX
This is a basic white sauce or roux and can be used in so many different recipes, the thickness of the sauce depends on the proportion of flour and butter --- for a *thin* sauce decrease butter and flour to 2 tablespoons, for a *thick* sauce increase butter and flour to 5 tablespoons the amounts may be reduced to half for 1 cup.
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
- Add in flour stirring/whisking constantly for 1 minute.
- Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
- Season with salt and pepper.
- For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
- Microwave on HIGH for 45 seconds or until thickened.
- Add in flour stirring until smooth.
- Gradually add in cream or milk; stir/whisk well.
- Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
- Stir in salt and pepper.
- Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
- VARIATIONS;.
- Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
- For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.
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