| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour; all purpose |
| 1 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper; freshly ground |
INSTRUCTIONS
Place butter and flour in 4 cup glass measure and microwave, uncovered at
High for 1 1/2 - 2 minutes or till butter melts and mixture is bubbly. Stir
partway through cooking, so mixture is smooth. Gradually stir in milk with
wire whisk or fork till smooth. Microwave uncovered at High for 3 to 5
minutes, or till mixture comes to a boil and thickens. Stir partway through
cooking. Stir in salt and pepper. MAKES 1 cup
VARIATIONS: Cheese Sauce: Add 3/4 cup grated cheese to warm white sauce and
stir till melted. If necessary, heat at Medium (50%) for 30-60 seconds to
help melt cheese. Toss e\with cooked pasta or spoon over vegetables or
toast.
Dill Sauce: Stir 1 tsp lemon juice and 1 Tbsp chopped fresh dill or 1 tsp
dried dill weed into warm white sauce. Serve with fish or shellfish.
Egg Sauce: Add 1 chopped hard cooked egg and 1 Tbsp finely chopped parsley
to warm white sauce. Serve with fish or vegetables.
Veloute Sauce: Replace milk with chicken, beef or fish stock (depending on
what the sauce will be served with.)
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