russ's basic white sauces
This recipe is for basic white sauces of various consistencies.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
1 1/2
Ingredients
- Basic- Very thin:
- 1 Tbs. fat
- 1/2 Tbs. flour
- 1 C. milk
- 1/4 tsp. salt
- pinch pepper
- Thin:
- Same as above, except add additional 1/2 tsp. flour
- Medium:
- Same as basic excepting these changes: 2 Tbs. fat and 2 Tbs. flour
- Thick:
- 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
How To Make russ's basic white sauces
-
Step 1Melt 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.
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