Basic white cream sauce
Sauces Basics Creams
Last updated 6/12/2012 1:07:27 AM. Recipe ID 33455. Report a problem with this recipe.
Title: Basic white cream sauce
Yield: 4 Servings
1/4 c Butter
1/4 c Unsifted flour
1 ts Salt
1/8 ts Pepper
2 c Milk
In heavy skillet, heat butter until melted; remove from heat and add
flour, salt and pepper, stirring constantly until smooth. Add milk
slowly, stirring and return to medium heat. Bring to a boil and cook
1 minute. THIN WHITE SAUCE: Reduce butter and flour to 2 tablespoons
each, following above directions. Use for soups. THICK WHITE SAUCE:
Increase butter and flour to 6 tablespoons each, cook as above. EXTRA
THICK WHITE SAUCE: Increase butter and flour to 8 tablespoons each,
cook as above. Note: For fish or other seafood, broccoli or
asparagus, add 1/2 teaspool lemon juice and 1 tablespoon mayonnaise.
MRS CHARLES HENRY FORD(JOSEPHINE
From the book , Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
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