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.

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    " It was excellent "
    mommyluvs2cook ate it and said...
    This was delicious. Would be good on biscuits or spread on toasted sandwiches (croque monsieur) as well! I used it on your Creamed Eggs On Toast
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