Russ's Basic White Sauces

Russ Myers


This recipe is for basic white sauces of various consistencies.

pinch tips: How to Use a Whisk



1 1/2


15 Min


15 Min


Stove Top


Basic- Very thin:
1 Tbs. fat
1/2 Tbs. flour
1 C. milk
1/4 tsp. salt
pinch pepper
Same as above, except add additional 1/2 tsp. flour
Same as basic excepting these changes: 2 Tbs. fat and 2 Tbs. flour
Same as basic excepting these changes: 3 Tbs. fat and 3 Tbs. flour
Very thick:
Same as basic excepting these changes: 1/4 C. fat and 1/4 C. flour

Directions Step-By-Step

Melt fat (butter, margarine, or drippings) in a small saucepan over low heat and blend in flour to form a smooth paste. Gradually stir in milk and heat, stirring constantly until thickened and smooth. Add seasonings, then let mellow about 5 minutes over lowest heat. Note: If sauce is to be held a short while (up to 20-25 minutes), transfer to the top of a double broiler, set over simmering water, and cover. To hold longer, remove from heat, place a circle of wax paper flat on sauce (to prevent a skin from forming), and cool to room temperature; refrigerate until needed. Reheat in the top of a double broiler.

About this Recipe

Course/Dish: Gravies, Other Sauces
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom