White Sauce Variations – Information

INGREDIENTS

INSTRUCTIONS

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* Asparagus Sauce: Add 1/2 cup cooked or canned asparagus, cut into small
pieces, to hot medium white sauce. Serve with omelets or souffles.
* Caper Sauce: Add 3 to 4 tablespoons chopped capers and 1 teaspoon lemon
juice to white sauce. Serve with fish.
* Cheese Sauce: Add 1/2 to 1 cup chopped or grated American cheese and a
dash of Worcestershire sauce or paprika (optional) to white sauce. Stir
over hot, not boiling, water until cheese is melted. Serve with fish, eggs,
macaroni, or rice.
* Cheese Olive Sauce: Prepare think white sauce and omit salt. Add 1/2 to 1
cup chopped or grated American cheese and 1/2 cup stuffed olives to white
sauce. Stir over hot, not boiling, water until cheese is melted. Serve with
macaroni, rice, or vegetables.
* Cheese Tomato Sauce: Use 1/2 cup tomato juice or strained tomatoes and
1/2 cup milk in preparing medium sauce. Add 1/4 cup grated or finely cut
American cheese to hot sauce. Stir until melted. Serve over cauliflower.
* Crabmeat Sauce: Remove bony particles from crabmeat and add 1/2 to 1 cup
flaked canned crabmeat to seasoned medium white sauce. Flavor with 1
tablespoon dry sherry wine if desired.
* Cream Onion or Celery Sauce: Saute 1/4 cup finely chopped onion or celery
in 1 tablespoon butter or margarine. Add to 1 cup medium white sauce.
* Creole Sauce: Use tomato juice or strained tomatoes for the liquid. Saute
minced onion, chopped green pepper, and minced celery in the butter before
flour is added.
* Curry Sauce: Add 1/4 to 1/2 teaspoon curry powder with dry ingredients.
Serve with chicken, lamb, rice, or fish.
* Dill Sauce: Add 3 tablespoons minced fresh dill to 1 cup hot sauce,
seasoned medium white sauce.
* Egg Sauce: Add 2 chopped hard-cooked eggs to white sauce, additional
salt, and a dash of paprika. Serve with fish.
* Goldenrod Sauce: Add 2 chopped hard-cooked egg whites to 1 cup seasoned
medium white sauce. Pour over fish and sprinkle with chopped hard-cooked
egg yolks.
* Green Pea Sauce: Add 1/2 cup hot cooked or canned peas and 1 tablespoon
chopped pimento to hot medium white sauce. Serve with omelets or salmon or
tuna loaf.
* Horseradish Sauce: Add 2 to 4 tablespoons prepared drained horseradish,
and 1/4 to 1/2 teaspoon prepared mustard to white sauce. Serve with boiled
beef or corned beef.
* Lobster or Shrimp Sauce: Add 1/2 to 1 cup canned or cooked lobster meat
or shrimp, cut into small pieces to seasoned medium white sauce. For added
flavor, add a tablespoon dry white wine. Serve with omelets, baked,
broiled, or poached fish.
* Milanese Sauce: Use 1/2 cup veal stock and 1/2 cup milk in preparing
medium white sauce. Add 2 tablespoons grated parmesan cheese to the
thickened sauce. Serve with veal.
* Mock Holandaise Sauce: To 1/2 cup well seasoned white sauce, add equal
amount of mayonaise and enough lemon juice to sharpen. Serve on asparagus
and other green vegetables.
* Mushroom Sauce: Add 1/2 to 1 cup sliced cooked or canned mushrooms to
white sauce. Serve with chicken or vegetables.
* Mustard Sauce: Add 1 tablespoon prepared mustard to white sauce. Serve
with fish or tongue.
* Oyster Sauce: Gently cook 1/2 cup small oysters in their own liquid until
they plump and edges begin to curl, about 5 minutes. Add to hot medium
white sauce. Serve with omelets, fish patties, and timbales.
* Paprika Sauce: Add 1/2 to 1 teaspoon paprika with dry ingredients. Season
with 1/4 teaspoon lemon juice, if desired. Serve with noodles, macaroni, or
chicken.
* Pimento Sauce: Add 1/4 cup chopped pimento to white sauce; 1/4 cup green
pepper may be added if desired. Serve with fish or vegetables.
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