Basic White Sauces

Submitted by Carol V.

"These are simply ratios that can be easily remembered and used as foundations for many, many sauces. Each make approx 1 cup."

 

• Ready In: 22mins
• Ingredients: 12
• Yields: 1 cup eacg

ingredients

• THIN

• 14.79 ml butter
• 14.79 ml all-purpose flour
• 236.59 ml milk
• 2.46 ml salt

• MEDIUM

• 29.58 ml butter
• 29.58 ml all-purpose flour
• 236.59 ml milk
• 2.46 ml salt

• THICK

• 44.37 ml butter
• 44.37 ml all-purpose flour
• 236.59 ml milk
• 2.46 ml salt

directions

1. Melt fat in a heavy saucepen. Slowly add flour. Do not brown. Add milk and salt. Stir or wisk constantly until thick.
2. For extra rich sauce, use half milk and half stock. Cut down on salt if stock is salty. A drop of yellow food color gives richer color. This may also be cooked in a double boiler to keep from burning.
3. Cheese Sauce;
4. 1 cup medium white sauce.
5. 1/2 cup sharp cheddar cheese.
6. Heat white sauce. Add cheese. Stir until melted.
7. Horseradish Sauce:.
8. 1 cup medium white sauce.
9. 3 tablespoons prepared horseradish.
10. Heat white sauce. Stir in horseradish.
11. Mushroom Sauce:.
12. 1 cup medium white sauce (made with half milk and half stock).
13. 1 3oz can chopped mushrooms, undrained.
14. 1 teaspoon pale dry sherry.
15. Heat white sauce. Stir in remaining ingredients and serve.
16. Mustard Sauce:.
17. 1 cup medium white sauce.
18. 1 teaspoon prepared mustard of your choice.
19. Heat white sauce. Stir in mustard and serve.