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Making White Sauce Information

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CATEGORY CUISINE TAG YIELD
Info/tips 1 Servings

INGREDIENTS

INSTRUCTIONS

================== Information file ==================  Thin White
Sauce:  :       1 tb butter or fat  :       1 tb flour 1/4 ts salt  :  
1 c  milk, cream, or stock  Medium White Sauce:  :       2 tb butter or
fat  :       2 tb flour 1/4 ts salt  :       1 c  milk, cream, or stock
Thick White Sauce:  :       3 tb butter or fat  :       3 tb flour 1/4
ts salt  :       1 c  milk, cream, or stock  Use methods 1, 2, or 3
(below).  Makes 1 cup sauce.  WHITE SAUCE USES:  Thin Sauce ..... Use
as base for cream soups and other sauces. Medium  Sauce ... Use for
creamed and scalloped dishes, and gravies. Thick  Sauce .... Use for
croquettes and souffles.  Method 1: Melt fat, stir in flour and salt.
Cook until mixure bubbles.  Remove from heat; add liquid, and stir
until smooth. Cook in double  boiler or over low heat until mixture
thickens, stirring constantly  or not at all.  Method 2: Melt fat and
remove from heat. Add flour and salt. Stir  until smooth. Add liquid
gradually, stirring constantly over low heat  until mixture thickens.
Method 3: Stir enough liquid into flour and salt to form a thin smooth
paste. Scald remainder of liquid in double boiler. Add flour paste to
hot liquid, stirring constantly until mixture thickens. Cover and  cook
20 minutes longer. Stir in fat just before serving. To keep hot  and
prevent crust from forming over sauce, place over hot water and  cover
tightly.  FOR A PERFECT WHITE SAUCE  (1) Melt butter; stir in flour and
salt. (2) Add milk gradually; stir  until smooth. (3) A perfect white
sauce is smooth, glossy, satiny.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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