Basic White Sauce

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Do you remember when your Mom or Grandma made a basic white sauce to put over food like vegetables, chicken, lamb, shrimp, fish, beef, veal or ham. Maybe you even make it yourself now. It is a simple sauce that adds a different taste to food and can be used alone or you can add other ingredients to it like curry, dill, cheese or mustard for a different taste . If you canโ€™t get your kids to eat their vegetables or a certain meat, give this a try to see if you can change their mind.

Source: Betty Crocker Cookbook

 

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Ingredients

 

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In a small saucepan over medium

low heat, melt the butter.

 

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Add the flour, salt and pepper.

 

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Stir constantly over medium low

heat until smooth and bubbly.

 

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Remove from the heat and stir in the milk.

 

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Return to the heat, stirring

constantly, bring to a boil.

Boil for 1 minute stirring constantly.

 

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Add to whatever food you like and

serve or add one of the ingredients

at the bottom of the recipe

card below and then serve.

 

Basic White Sauce

http://www.InDianesKitchen.com

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Ingredients

  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup milk

Directions

  1. Heat the butter in a small saucepan over medium low heat until melted.
  2. Stir in the flour, salt and pepper.
  3. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from the heat.
  4. Stir in the milk until smooth.
  5. Place back on the heat and bring to a boil, stirring constantly.
  6. Boil for 1 minute.
  7. Pour over whatever food you plan to use with the sauce.
  • If you want a thicker white sauce, increase both the butter and flour to 1/4 cup.
  • To make a curry sauce add 1/2 tsp curry powder with the flour. Serve with chicken, lamb or shrimp.
  • For a dill sauce, stir in 1 tsp snipped dill weed or 1/2 tsp dried dill weed and a dash of ground nutmeg with the flour. This is good with fish.
  • For mustard sauce you need to decrease the butter and the flour to 1 Tbsp each. After boiling and stirring for 1 minute, stir in 3 Tbsp prepared mustard and 1 Tbsp prepared horseradish. Serve with beef, veal, ham or vegetables.
  • For a cheese sauce, add 1/2 cup shredded cheddar cheese to the sauce after you boil it for 1 minute, stirring until melted.

http://www.InDianesKitchen.com

 

 

Categories: Sauces, Uncategorized

62 Comments »

  1. Youโ€™ve made One of the five mother sauces. For us home cooks raised in the Midwest the 5 are: white gravy, brown gravy, tomato sauce, mayonnaise and clear stock. Some CIA trained chef can give the proper names. Betty Crocker rules in my kitchen.

  2. Time blast back as Betty Crocker must be dead at least 30 years. I have one of her cook books. Thank you for a version of rue ill most certainly use .The last recipe from you cooked out well and I enjoyed it. Just had enough green veg in store that day and de gratan worked well with it.

  3. So many good ideas. Thank you for the recipe, whenever I make it, I always guess at the measurements. I put sliced hard boiled eggs in my white sauce and spoon it out over biscuits – Mom called that “creamed eggs”

  4. Great recipe to use for all different meals especially being able to add different spices/ingredients. Do you have a good recipe for Hollandaise sauce? I love that on Eggs Benedict

  5. Same in England dear. I like to add powdered garlic to basic recipe given .it can be used with roast chicken by adding bread crumbs and reboil until thicker as bread sauce

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