How to make it

  • Melt butter over low heat in sauce pan.
  • Blend in flour and seasoning over low heat, stirring constantly, until mixture is smooth and bubbly.
  • Allow to cook for at least 1 minute to eliminate raw flour flavor.
  • Remove from heat, SLOWLY add milk, stirring constantly to make a smooth paste; stir in remaining milk.
  • Return to heat, stirring constantly.
  • Bring to a boil again and keep stirring until thickened.
  • If you want cheesy white sauce, add 1/2 cup shredded cheese (you can add as much cheese as you like to make it as cheesy as you wish).
  • Cover pan with tight fitting lid to prevent film formation until sauce is to be used.
  • Use on creamed and scalloped foods, sauces, gravies and in vegetable dips.
  • Variations to the above recipe:
  • Cheese Sauce
  • Prepare the above recipe omitting the salt. Add one of the following:
  • *1 ½ c. shredded processed Swiss or American cheese.
  • *½ c. crumbled blue cheese
  • *¾ c. grated Parmesan cheese
  • Stir over low heat until cheese melts.
  • Serve with vegetables.
  • Herb-Garlic Sauce: Prepare as above, except cook 2 cloves garlic, minced, in the melted butter or margarine for 30 seconds. Stir in 1/2 teaspoon caraway seed or celery seed, or dried basil, oregano, or sage, crushed, with the flour. Serve with vegetables or poultry.
  • Lemon-Chive Sauce: Prepare as above, except stir in 2 tablespoons snipped fresh chives and 1 teaspoon finely shredded lemon peel with the flour. Serve with vegetables, poultry, or fish.

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  • jo_jo_ba 12 years ago
    Ah, thanks! I was looking for a base for a cheesy manicotti filling and sauce, this will do nicely!
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