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WHITE SAUCE (MEDIUM) Medium: 2 Tbsp. butter or margarine 2 Tbsp. all-purpose flour 1/4 tsp. salt 1 c. milk Thin: 1 Tbsp. butter or margarine 1 Tbsp. all-purpose flour 1/4 tsp. salt 1 1/2 c. milk Thick: 3 Tbsp. butter or margarine 4 Tbsp. all-purpose flour 1/4 tsp. salt 1 c. milk Melt butter or margarine in saucepan over low heat. Blend in flour, salt and dash of white pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thick- ens and bubbles; wooden spoon is handy. Remove sauce from heat when it bubbles. If sauce cooks too long, it becomes too thick and the butter separates out. To repair: Add more milk and cook quickly, stirring constantly, until sauce bubbles. Yield: 1 cup medium sauce, 1 1/2 cups thin sauce and 1 cup thick sauce. Use thick sauce for croquettes and souffles. Use medium white sauce for sauces, scallop and creamed dishes. Use thin sauce for soups and creamed vegetables. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |