Basic White Sauce With Variations Recipes

Steps:

• Pour milk into a saucepan.
• Add all other ingredients.
• Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
• Be sure to work the whisk into the edges of the pan to incorporate all the flour.
• Whisk frequently until the mixture comes to a boil.
• Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
• Taste and add extra seasoning if required.
• Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
• Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
• Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
• At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
• When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

Steps:

• In a small 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.

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Steps:

• 1. Heat milk in fry pan do not boil but bring to low simmer.
• 2. When milk is heated stir the corn starch into 1/2 cup cold water and mix well.
• 3. Reduce heat and stir in the corn starch mixture to the milk. Stir well. then turn up heat again to medium and slow simmer, continue stirring. Note: Corn Starch has to come to a rolling simmer or slow boil in order for it to thicken.
• 4. Simmer on low for approximately 10 minutes. Then very low to keep warm. When re-heating add a small amount of additional milk, stir well.
• 5. Here's the variations: Add shredded Dried Beef, cooked and crumpled breakfast sausage, or fried hamburger loosely cooked for Great Biscuit Gravy. Add finely shredded or powdered cheese and melt well for serving over Asparagus or Salmon Patties. Add 1/2 to 2/3 cup Sour Cream, 2 teaspoons garlic powder and 2/3 cup Parmesan Cheese to make my "Poor Man's Alfredo Sauce".
• 6. Other variations: Add a bit of Garlic and Onion Powder, and cheese and add to Augratin Potatoes. I make a cheesey batch of this for my Maccaroni and Cheese dishes. Also add to Tuna and Noodle casserole without the cheese. The possibilities are endless. Add a dash of "Kitchen Bouquet" if you want to brown it slightly for Chicken Fried Steak. Replace the 2 cups milk with a can of Condensed Milk and a can of water and you have a different and richer taste.
• 7. Note: You can make a basic White sauce with flour and butter or grease, but the Corn Starch method provides for a quicker and easier and more lump free final product usually.
• 8. Pictured is my eight year old friend Isabel making Biscuit Gravy for the crowd. She added Dried Beef torn into pieces for this one. Isabel with minimum oversight prepared everything involved in our Thanksgiving Dinner. It is refreshing to see a youngster with such an avid interest. She Rocks.

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a saucepan, melt the butter over medium heat. Stir in the flour and cook 2 minutes to cook away the raw taste of the flour.
• Add the milk all at once. Stir well, and continue heating until mixture comes to a boil. It will thicken as it heats.
• Season to taste with salt and white pepper.
• To make Veloute Sauce: Substitute the chicken stock for the milk.
• To make Cheese Sauce: Stir in shredded cheese of choice into the cooked Basic White Sauce and stir until melted.