Wednesday, March 4, 2009

Basic White Sauce

Basic white sauce is the mainstay of many delicious sauces for a savy cook.You do not have to be a savy cook however to make this very easy sauce base. Once made you can refridgerate it for use another time. (it will keep tightly covered in the back coldest part of your fridge for 2 weeks)


2 tablespoons butter

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 dash white pepper

1 cup milk

In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk.Bring to a boil; cook and stir for 2 minutes or until thickened.

Use immediately or refrigerate.

Suggested uses:

Cheese Sauce: To the hot basic white sauce, add 1/2 cup of your favorite grated cheese (or a combination of several cheeses equalling 1/2 cup.)

Mustard Sauce: Add 2 Tblsp of brown spicy mustard to the sauce,stir well.
(More if you desire a stronger mustard taste)

White Wine Sauce: Substitute the milk for 1 cup white wine, and add 1 tsp chopped fresh parsley. Perfect for pouring over chicken.

Creamy Garlic Sauce: Add 1 tsp chopped fresh garlic and 1 tsp freshly chopped parsley. Salt and pepper to taste.

Creamy Alfredo Sauce: Substitute 1/2 the milk with 1/2 cup chicken broth, add 1/4 cup romano cheese and 4 oz cream cheese, cubed.

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