Basic White Sauce and More!

THIN WHITE SAUCE:
1 T butter
1 T flour
1/2 t salt
1 C milk or 1/2 C evaporated milk and
1/2 C water


MEDIUM WHITE SAUCE:
2 T butter
2 T flour
1/2 t salt
1 C milk or 1/2 C evaporated milk and
1/2 C water


THICK WHITE SAUCE:
3 or 4 T butter
3 T flour
1/2 t salt
1 C milk or one half cup evaporated milk and
1/2 C water


Directions:
Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.


CHEESE SAUCE:
Make one of the white sauces above, and stir in 1/4 - 1 whole cup of grated sharp Cheddar or Monterey Jack or other sharp cheese. Stir until cheese melts. One quarter to one half cup of chopped jalapeno peppers may be added for Nacho cheese sauce.


HORSERADISH SAUCE:
Using thin white sauce, add 4 teaspoons of grated prepared horseradish and 1/2 teaspoon dry mustard to 1 cup of sauce.


MUSTARD SAUCE:
Add 1 teaspoon of prepared mustard to one cup of thin white sauce. Serve with ham or pork.


ONION SAUCE:
Add 2 or 3 teaspoons of grated onion to 1 cup of thin white sauce. Serve with salmon or salmon loaf, meatloaf, potato pancakes, or crab or fish cakes.


SOUR CREAM SAUCE:
Add one half cup sour cream to one couple of medium white sauce. Serve with cheese blintzes, waffles or potato latkes. Add 1 teaspoon each of chopped fresh chives and dill and serve as a topping for baked potatoes.

No comments:

Post a Comment