Basic White SauceFrom elgourmand 5 years ago
- • butter or olive oil. You can sub bacon drippings to southernize it. shopping list
- • flour. shopping list
- • salt & fresh ground pepper to taste. shopping list
- • milk. shopping list
- • A pinch of Basel shopping list
- • Anything else you want to add ie. sliced mushrooms, chopped lives, grated onion, chopped bell pepper, a bit of cheese, etc. All optional. shopping list
How to make it
- 1. In a small, heavy saucepan, melt 2 tablespoons of butter, or whatever, over low heat.
- 2. Blend 2 tablespoons of flour into the melted butter.
- 3. Add salt. & FG Pepper.
- 4. Add Basel, if using.
- 5. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
- 6. Slowly add 1 cup, or so, of milk, stirring constantly.
- 7. Add the other stuff, like mushrooms, etc. if using.
- 8. Continue cooking slowly until smooth and thickened.
- 9. For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
- 10. For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
- 11. For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.
- 12. Use pretty soon. White sauce doesn’t hang around well.