BASIC WHITE SAUCE AND VARIATIONS

Basic White Sauce Recipe

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Salt and pepper to taste
1 cup milk

  1. In a saucepan over medium heat, melt butter. Whisk in the flour, salt and pepper until smooth.

  2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Cheese Sauce: Stir 1/2 to 3/4 cup shredded cheddar cheese into 1 cup of white sauce. Heat just until cheese is melted.

Curry Sauce: Stir 1/2 teaspoon curry powder and a pinch of ground ginger into 1 cup of white sauce.

Mornay Sauce: Stir 1/4 cup shredded Swiss cheese, Parmesan cheese or a combination of both and a pinch of ground nutmeg into 1 cup of white sauce.

Mustard Sauce: Stir 1 tablespoon Dijon mustard into 1 cup of white sauce.

Brown Sauce: Follow recipe for a white sauce except substitute beef broth for the milk. For richer color, add a dash of browning sauce.

Velouté Sauce: French for velvety, this sauce substitutes a light-colored stock such as chicken, turkey or fish broth for the milk.