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White Sauce & 10 Other Sauces




Source of Recipe


Posted By: Wanderer Source: Betty Crocker’s New Dinner For Two Cookbook,” 1964


List of Ingredients




WHITE SAUCE:
Makes 1 cup
For Thin White Sauce (like coffee cream):
“Used for creamed vegetables and soups.”
1 tablespoon butter
1/2 to 1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

For Medium White Sauce (like thick cream):
“Used for creamed and scalloped dishes.”
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

For Thick White Sauce (like batter):
“Used for croquettes and souffles.”
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Melt butter over low heat in a heavy saucepan. (Wooden spoon for stirring is a help.) Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute.

SHORT CUT TO WHITE SAUCE:

Make a roux (butter paste) by blending to a smooth paste equal amounts of soft butter and flour; refrigerate in a covered jar. To get the consistency of sauce desired, blend the amount of roux indicated below into 1 cup of scalded milk or other liquid.

For thin sauce ... 1-1/2 tablespoons roux
For medium sauce ... 3 tablespoons roux
For thick sauce ... 4-1/2 tablespoons roux

Add salt, pepper, and desired seasoning. Stir constantly until mixture boils. Boil 1 minute. Remove from heat.
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CHEESE SAUCE:
“For vegetable, rice, macaroni, and egg dishes.”
Make 1 cup Medium White Sauce (above)--except add 1/4 teaspoon dry mustard with the seasonings. Blend in 1/2 cup nippy Cheddar cheese (cut up or grated). Stir until cheese is melted.
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MUSHROOM SAUCE:
Make 1 cup Medium White Sauce (above)--except saute 1 cup sliced mushrooms and 1 teaspoon grated onion in the butter 5 minutes before adding flour.
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RICH CHEESE SAUCE:
Make 1 cup Medium White Sauce (above)--except add 1 cup cut up or grated nippy Cheddar cheese, 1 teasoon dry mustard, 1/2 teaspoon Worcestershire sauce. Stir until cheese is melted.
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CUCUMBER SAUCE:
“Refreshing with salmon and other fish.”
Make 1 cup Medium White Sauce (above)--except add 1/2 cup cucumber, grated or thinly sliced, and a dash of cayenne pepper. Simmer 10 minutes.
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CURRY SAUCE:
“Perfect with chicken, lamb, or shrimp and rice.”
Make 1 cup Medium White Sauce (above)--except saute 1/2 teaspoon curry powder in the butter before adding flour and other seasoning.
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DILL SAUCE:
“An ideal mate for bland meat or fish.”
Make 1 cup Medium White Sauce (above)--except with the seasonings, add 1 teaspoon minced fresh dill or 1/2 teaspoon dried dill and a dash of nutmeg. Simmer 2 or 3 minutes.
- - - - -
EGG SAUCE:
“A pleasant addition to salmon and other fish.”
Make 1 cup Medium White Sauce (above)--except carefully stir in 2 diced hard-cooking eggs. Season.
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MUSTARD SAUCE:
Make 1 cup Medium White Sauce (above)--except add 1 tablespoon prepared mustard.
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HORSERADISH SAUCE:
Make 1 cup Medium White Sauce (above)--except add 1/3 cup bottled horseradish, 1/4 teaspoon dry mustard, and a dash of paprika.
- - - - -
VELVET SAUCE:
Make 1 cup Medium White Sauce (above)--except use chicken, veal, or fish stock in place of milk. Add 1/8 teaspoon nutmeg.


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