Sauces and Soups
How to make a white sauce Ingredients 2 tablespoons butter or margarine 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch) for thinner sauces use 1 TB flour and thicker sauces use 4 TB flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk (water or broth can be also used) Directions 1. In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. 2. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Cheese Sauce Stir in ½ cup shredded cheese until melted and smooth. You can also add a little mustard, hot sauce, or chicken bouillon for flavor. If it’s too thick, stir in a little more milk. Serve over:
For gravy: Use meat drippings plus enough milk or water to make one cup. Add the remainder of sauce ingredients and heat until thickened stirring frequently. For sausage gravy: Brown 1/4 pound sausage in a pan. Stir 2 TB flour into the browned meat. Add 1 cup milk, salt, and pepper. Cook and stir over medium heat until thickened. Serve over biscuits, toast, or potatoes. Cream of Chicken Soup -(replaces one can of condensed soup). Double the amount of flour in the recipe above, (4 TB flour to 1 cup milk).
Cream of Mushroom Soup -(replaces one can of condensed soup) Use the liquid from a can of mushrooms for part of the water. Double the amount of flour (4 TB flour to 1 cup water)
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Recipes
Sauce Enrichments
Use the basic white sauce recipe to the left with the following adjustments:
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