Monday, March 25, 2013

Cooking Basics: White Sauce


I use this recipe all the time! It is a great substitute for store bought cream based soups.

White Sauce:
2 Tablespoons butter
2 Tablespoons flour (any kind will do)
2 cups milk (we only buy skim, so that is what I use)

In saucepan, melt butter.
Once melted, add flour and whisk with butter. Will be clumpy.
Add milk in small increments to butter/flour mix and WHISK! (add any seasonings at this point).
Cook on medium-high heat for 10 minutes. Stir often. Sauce will thicken.
If sauce is too thin, whisk in more flour by slowly sprinkling in to prevent clumps.
If sauce is too thick, whisk in more milk.
Variations:

Mushroom: Add chopped mushrooms for “cream of mushroom”.

Chicken: Substitute 1 cup milk for 1 cup chicken stock or constituted bouillon for “cream of chicken”.

Seasoning (add and combination of the following): Parmesan, Garlic, Pepper, Onion, Basil, Oregano, Chili Powder, Paprika, or anything else you can think of.

This recipe is also used in Baked Macaroni and Cheese and Tater Tot Casserole.

Adapted from 5 Dollar Dinner Mom Cookbook