Making a Basic White Sauce

1
Marsha Gardner

By
@mrdick1950

So many great recipes start with a basic white sauce, thin, medium or thick. With cheese or without.....

Rating:

★★★★★ 3 votes

Comments:

Ingredients

How to Make Making a Basic White Sauce

Step-by-Step

  1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.

    Blend 2 tablespoons of flour into the melted butter.
    Add 1/4 teaspoon of salt.

    Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.

    Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened.
  2. 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.
  3. THICK WHITE SAUCE:
    Follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour.

    Thick white sauce is used in souffles.

    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.
  4. TIPS:
    To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.

    Light stock, cream, or a combination may be used in place of the milk.
  5. Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.
  6. SUGGESTIONS:
    PARSLEY SAUCE:
    Add 2 to 4 tablespoons parsley.

    EGG SAUCE:
    Add 2 diced, hard cooked eggs.

    HORSERADISH SAUCE:
    Add 1/4 cup grated horseradish, drained, and 1/8 to 1/4 teaspoon dry mustard, if desired.

    CHEESE SAUCE:
    Add 1/2 to 1 cup grated cheese of your choice.

Printable Recipe Card

About Making a Basic White Sauce

Course/Dish: Other Sauces




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