MAKING A BASIC WHITE SAUCE

Making a Basic White Sauce image

Provided by Marsha Gardner @mrdick1950

Number Of Ingredients 4

2 tablespoon(s) butter, unsalted
2 tablespoon(s) all purpose flour
1/4 teaspoon(s) kosher salt
1 cup(s) milk

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.