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Ingredients

• Standard Recipe for white sauce
• THIN: 1 T. flour 1 T. fat 1 c. milk 1/4 t. salt Dash pepper
• MEDIUM: 2 T. flour 2 T. fat 1 c. milk 1/4 t. salt Dash pepper
• THICK: 3 - 4 T. flour 3 - 4 T. fat 1 c. milk 1/2 t. salt Dash pepper
• 1) Melt fat in double boiler.
• 2. Add flour and seasonings. Mix to a smooth paste. Add liquid gradually, stirring to keep a smooth consistency.
• 3. Simmer for 15 minutes. Stir well.
• VARIATIONS:
• 1. Substitute cream for milk.
• 2. Use 1/2 cream and 1/2 milk.
• 3. Use 1/2 c. milk or cream and 1/2 meat, fish or vegetable stock.
• white sauce Variations:
• celery SAUCE: 1 c. thinly sliced celery. Cook until tender in a very small amount of water. Rub through a very fine sieve and add to sauce. Add 1/2 t. celery salt and omit salt in basic recipe.
• CHEESE SAUCE: Add 1 c. grated mild cheese to hot sauce. Stir until melted.
• EGG SAUCE: Chop 2 hard-cooked eggs, not too fine. Add to white sauce with a dash of cayenne.
• MOCK HOLLANDAISE SAUCE: Just before serving add 2 egg yolks, 4 T. butter, a little at a time, and 1 T. lemon juice, dash paprika.
• parsley SAUCE: Add 2 T. chopped parsley to 1 c. white sauce.
• CAPER SAUCE: Add 2 T. chopped capers to 1 c. white sauce.

Description

Why Eat Dry When You Can Make A Delicious And Satisfying Sauce To Compliment Your Meal!

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