White Pasta Sauce Recipes

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:

• Melt butter and margarine in saucepan over medium heat.
• Add flour and stir.
• Add milk and cream, stir.
• Mix together broth and cornstarch add to saucepan.
• Heat to boiling, stirring constantly.
• Boil one minute.
• Remove from heat.
• Add salt, spices and cheese.

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour until smooth.
• Slowly add the milk whisking continuously until smooth.
• Bring to a boil and boil for about 1 minute or until the sauce is as thick as you like. Add the salt, pepper and cheese. Stir.
• Add the pre-cooked shrimp.
• Serve over pasta.
• You can also add any other seafood that you like to this sauce or leave it out. I have also added chicken that was sauteed in garlic and olive oil.
• This recipe also doubles well.
• Sprinkle chopped parsley over to garnish. Top with extra grated parmesan cheese. Jan.

Steps:

• In a large deep sauce or frying pan: Melt butter on MEDIUM LOW heat! Nice and slow! I tend to think mine will get done faster if I turn up the heat a bit and I ALWAYS burn my butter -- Learn from my mistakes! GO SLOW!
• Whisk in flour til it is a smooth, slightly thickened, liquid. Typically refered to as a "rue". This may take slighly more OR LESS than 1/4 c flour. It should be completely smooth and still liquid though!
• Add 1/4 c milk (more or less). WHISK! DON'T STOP WHISKING! Your liquid will become an almost immobile mass in your pan. YAY! :) Keep adding milk til you are comfortable with the texture.
• Add Chicken Broth SLOWLY as with with the milk whisking the whole time. Your looking for a slightly thinner sauce than you'll want over all because the cheeses will begin to thicken it and as it cools, it gets even thicker still. Most will probably already know these steps as it's fairly common procedure but I HAD to list them for those of you who have not experienced this method. Alot of gravy's, soup's, and sauces will call for similar treatment. And who doesn't LOVE butter!? Don't answer that -- My husband doesn't! lol But he loves this recipe!
• Now add your cheeses, garlic, parsley, and pepper. WHISK! lol
• TASTE TEST! If your eyes don't close in a quick moment of bliss, you probably need a little more cheese or spice! :) Also: This would be when you add things like pepared diced chicken or shrimp or veggies, just continue on medium low heat til warmed through. ENJOY!

Steps:

• Melt butter over low heat in wide sauce pan, or deep skillet.
• Stir in flour and mix with a wooden spoon until blended.
• Slowly add milk to pan, careful not to burn it.
• When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
• If sauce too thick, add more milk.
• If too thin, add more flour.
• Add salt and pepper to taste.
• Pour over warmed buttered pasta, and cover with cheese.
• Serve immediatlly.

Steps:

• In large saucepan, heat olive oil over medium. Add shallots and sauté until tender, about 3 or 4 minutes.
• Add garlic and red pepper flakes and sauté until slightly golden, about 1 minute.
• Add salt, pepper, wine and butter and whisk for about 2 minutes.
• Toss with cooked pasta.