2 T. butter
2 T. flour
1 c. milk
1/4 t. salt
1/8 t. pepper
Melt butter in top of double boiler. Add flour and stir until well blended. Stir in milk very slowly; add seasoning; sook and stir until sauce is smooth and thick and comes to a boil.
THIN SAUCE - follow above recipe but use only 1 T. butter and 1 T. flour.
THICK SAUCE - follow above recipe, increasing butter to 4 T. and increasing flour to 4 T.
BECHAMEL SAUCE - Use 1/2 c. meat, vegetable or chicken stock and 1/2 c. cream in place of milk.
If stock does not have enough flavor, simmer for 20 minutes with 1 T. chopped onion and carrot, bit of bay leaf, sprig of parsley and 4 peppercorns. Strain, them make sauce as directed.
for chicken, eggs and vegetables
CHEESE SAUCE - Stir in 1/2 - 1 c. mild grated or diced cheese; stir over low heat until cheese is blended with sauce. Season with a dash of paprika and dry mustard.
for eggs, broccoli, cauliflower, onions, green pepper, macaroni
CREAM SAUCE - Use cream or part cream in place of milk.
CURRY SAUCE - Add 1 t. curry powder and 1 t. minced onion.
DRAWN BUTTER SAUCE - Use hot water, vegetable stock or fish stock in place of milk. When sauce has thickened, stir in 1 t. lemon juice and 2 T. butter, bit by bit.
for fish, oysters, asparagus, broccoli
EGG SAUCE - Add 2 chopped hard-cooked eggs and 1 T. minced parsley, chopped capers or chopped pickles. Add 1 t. lemon juice, if desired.
for fish, asparagus, green beans, cauliflower
HORSERADISH SAUCE - Add 3 T. prepared horseradish or 1 1/2 T. grated horseradish.
MOCK HOLLANDAISE SAUCE - Pour sauce over 2 slightly beaten egg yolks and mix thoroughly. Stir in 2 T. butter and 2 T. lemon juice; beat thoroughly and serve immediately.
MUSTARD SAUCE - Add 1 T. prepared mustard.
OLIVE SAUCE - Add 1/4 c. chopped green or ripe olives.
ONION SAUCE - Cook 1/4 c. chopped onion in the butter for 5 minutes. Strain sauce before serving, if desired.
for meatloaf, fish, cauliflower
OYSTER SAUCE - Add 1 c. finely chopped oysters and juice. Chopped parsley may also be added. If desired, parboil oysters whole and add to sauce.
SHRIMP SAUCE - Prepare as for Drawn Butter Sauce and add 1/2 c. cooked or canned shrimp, cut in pieces.