MAKING A BASIC WHITE SAUCE
So many great recipes start with a basic white sauce, thin, medium or thick. With cheese or without.....
Provided by Marsha Gardner @mrdick1950
Categories Other Sauces
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, melt 2 tablespoons of butter over low heat. Blend 2 tablespoons of flour into the melted butter. Add 1/4 teaspoon of salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened.
- THIN WHITE SAUCE: Follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
- THICK WHITE SAUCE: Follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in souffles. For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.
- TIPS: To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg. Light stock, cream, or a combination may be used in place of the milk.
- Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.
- SUGGESTIONS: PARSLEY SAUCE: Add 2 to 4 tablespoons parsley. EGG SAUCE: Add 2 diced, hard cooked eggs. HORSERADISH SAUCE: Add 1/4 cup grated horseradish, drained, and 1/8 to 1/4 teaspoon dry mustard, if desired. CHEESE SAUCE: Add 1/2 to 1 cup grated cheese of your choice.
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