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White Sauce

List of Ingredients




Like gravy, white sauce can be a terror to make. My early efforts usually resulted in lumpy disasters. Then came the whisk and the knowledge. Slowly add milk while constantly STIRRING. Heat gently until it begins to bubble. Immediately reduce heat.

For a normal 4-serving sauce, melt 2 T. butter. Add 2 T. flour and 1/4 t. salt. Cook and stir until bubbly over med-low heat. Slowly stir in 1 c. milk. Heat just to bubbling. More or less milk will result in thicker or thinner sauce depending on desired consistency. Sauce tends to thicken as it cooks, so I tend towards a thinnish consistency.


Recipe



Easy Variations:

Onion Sauce: Add about 2 tablespoons finely minced onion to the melted butter. Proceed with remaining recipe above.

Garlic Sauce: Add about 2 teaspoons minced garlic to the melted butter and proceed as above.

Cheese Sauce: Stir 1/4 cup or more into nearly finished sauce. Let melt slowly.

Curry Sauce: Stir 2 teaspoons (or to taste) curry powder into melted butter. Proceed as above.