Friday, July 23, 2010

White Sauce Base

This is basically thickened milk. It's a great thickener for any cream sauce, from country gravy to mac & cheese to a base for clam chowder.

2 Tb butter or margarine
3 Tb flour
1 C milk

1. In a saucepan, melt butter. Add flour and stir to make a roux. How dark you let it cook will determine the color of the sauce.

2. Gradually add milk, about 1/4 C at a time. Allow each addition to come to a low boil. Stir constantly, or it will scorch.

3. If necessary, strain out lumps. Add seasonings or other ingredients as needed.

Difficulty rating  π

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