Post by Loupy on Dec 10, 2012 11:52:15 GMT -7
How to Make White Sauce
By: Tiffany King @ eatathomecooks.com/
White sauce is one of the most versatile things you can learn to make. There are many variations to the basic recipe so you can use it for:
Cheese sauce
Cream soup substitute
Cream sauce for peas or potatoes or other veggies
Sausage gravy
Chipped beef gravy
Sauce for casseroles
and more
Making white sauce is a quick thing to do. You’ll only need a whisk and a heavy pan or skillet. The amounts of butter, milk (or broth) and flour can be altered for different amounts and thicknesses of sauce.
Ingredients:
2 Tbs. butter (or 3 or 4 for thicker sauce)
2 Tbs. flour (or 3 or 4 for thicker sauce)
1 1/2 cups milk, warmed
salt and pepper to taste
Instructions
Amount of butter and flour can be adjusted for different thicknesses of sauce, but use equal amounts of butter and flour.
Melt butter in heavy skillet or pan over medium heat.
Whisk in flour, cooking for 1-2 minutes until golden in color.
Whisk in warm milk slowly.
Cook over medium heat till comes to low boil, stirring often.
Season and remove from heat.
Variations
-Cook diced onions, celery, garlic and/or mushrooms in the butter before adding flour. This makes a good substitute for canned soups.
-Add 1-2 cups of cheddar, Parmesan, Swiss or other types of cheese
-Add 1 Tbs. Dijon mustard
-Add any seasonings such as poultry seasoning, nutmeg, onion powder, seasoned salt, curry powder, parsley, chives…
-Substitute chicken broth for 1/2 the milk
Copyright © 2012. All rights reserved.
By: Tiffany King @ eatathomecooks.com/
White sauce is one of the most versatile things you can learn to make. There are many variations to the basic recipe so you can use it for:
Cheese sauce
Cream soup substitute
Cream sauce for peas or potatoes or other veggies
Sausage gravy
Chipped beef gravy
Sauce for casseroles
and more
Making white sauce is a quick thing to do. You’ll only need a whisk and a heavy pan or skillet. The amounts of butter, milk (or broth) and flour can be altered for different amounts and thicknesses of sauce.
Ingredients:
2 Tbs. butter (or 3 or 4 for thicker sauce)
2 Tbs. flour (or 3 or 4 for thicker sauce)
1 1/2 cups milk, warmed
salt and pepper to taste
Instructions
Amount of butter and flour can be adjusted for different thicknesses of sauce, but use equal amounts of butter and flour.
Melt butter in heavy skillet or pan over medium heat.
Whisk in flour, cooking for 1-2 minutes until golden in color.
Whisk in warm milk slowly.
Cook over medium heat till comes to low boil, stirring often.
Season and remove from heat.
Variations
-Cook diced onions, celery, garlic and/or mushrooms in the butter before adding flour. This makes a good substitute for canned soups.
-Add 1-2 cups of cheddar, Parmesan, Swiss or other types of cheese
-Add 1 Tbs. Dijon mustard
-Add any seasonings such as poultry seasoning, nutmeg, onion powder, seasoned salt, curry powder, parsley, chives…
-Substitute chicken broth for 1/2 the milk
Copyright © 2012. All rights reserved.
