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White Sauce
Here are three thicknesses of a traditional, proven
white sauce recipe for your creamed vegetables and soups. Patience is a virtue when
making the sauce, but the time spent will determine just how delicious your dish will
taste. Although rather bland (it is the supporting cast, of course) a bad sauce will
definitely rear it's ugly head, so go ahead, treat yourself and enjoy!
Your Host, Brad
| Thin |
Medium |
Thick |
1 Tbl butter
1 Tbl flour
1/4 tsp salt
1 cup milk |
2 Tbl butter
2 Tbl flour
1/2 tsp salt
1 cup milk |
3 Tbl butter
3 Tbl flour
1/2 tsp salt
1 cup milk |
Melt the butter in a non-stick pan over medium heat.
When it starts to bubble, add flour and salt and mix to a smooth paste.
Stirring constantly, slowly add milk keeping your smoothness and continue to stir until
thickened. Immediately remove from heat and set aside for use in your recipe.
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