Basic White Sauce

62 Comments

8C2D42EF-5C54-430E-8C3F-7BEF6CA380E6

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 can’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

 

012524E1-A53E-4CE6-8695-4779A0961C9C

Ingredients

 

93509DC4-AB40-4FB0-88D2-28C805ECBDC2

In a small saucepan over medium

low heat, melt the butter.

 

4A088556-09D9-4067-9415-A4EBB995D610

Add the flour, salt and pepper.

 

759FF145-181A-44A7-B782-E012FEDB0C96

Stir constantly over medium low

heat until smooth and bubbly.

 

007B5A61-D443-4842-B1EF-DFF857E3B826

Remove from the heat and stir in the milk.

 

18C0685B-D40A-4A35-869B-E0E2C2B4C385

Return to the heat, stirring

constantly, bring to a boil.

Boil for 1 minute stirring constantly.

 

8C2D42EF-5C54-430E-8C3F-7BEF6CA380E6

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

8C2D42EF-5C54-430E-8C3F-7BEF6CA380E6

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 »

  9. You’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.

    Reply
  14. Pingback: Broccoli Au Gratin – In Dianes Kitchen

  16. 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.

    Reply

  18. 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”

    Reply

  19. 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

    Reply

  20. 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

    Reply

Leave a Reply