Making A Basic White Sauce Recipes

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:

• In a small, heavy saucepan, melt 2 tablespoons of butter over low heat. Blend 2 tablespoons of flour into the melted butter. Add 1/4 teaspoon of salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened.
• THIN WHITE SAUCE: Follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
• THICK WHITE SAUCE: Follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in souffles. For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.
• TIPS: To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg. Light stock, cream, or a combination may be used in place of the milk.
• Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.
• SUGGESTIONS: PARSLEY SAUCE: Add 2 to 4 tablespoons parsley. EGG SAUCE: Add 2 diced, hard cooked eggs. HORSERADISH SAUCE: Add 1/4 cup grated horseradish, drained, and 1/8 to 1/4 teaspoon dry mustard, if desired. CHEESE SAUCE: Add 1/2 to 1 cup grated cheese of your choice.

Steps:

• Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.

Steps:

• In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Steps:

• Melt butter in a small saucepan; Stir in flour, salt, and pepper.
• Cook and stir over low heat until evenly combined and smooth, making a roux.
• After butter and flour are combined with no lumps, slowly add all of the milk.
• Stir constantly to evenly blend flour mixture and milk.
• Continue to cook and stir the mixture over medium heat until thickened and bubbly.
• Cook and stir for 1 minute more.

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.