Erv Kosch's Note:
A white sauce base that can flavor to taste. As you've seen from my other recipes I like things simple, easy, and use common ingredients for a great taste. Sometimes I’ll add garlic powder, cream cheese and/or Parmesan cheese to make an alfredo sauce. Unfortunately I don’t have the exact measurements of the add-ins because I usually make the sauce to taste for the meal. I would recommend stirring in your extra ingredients very small amounts and let the sauce steep. The milk will hide the flavors of your extra ingredients at first and will take time to work through the mixture. For best results always use real butter or a butter blend that is at least half butter.
My Private Note
Units: US | Metric
- 1Melt butter in a heavy saucepan on a low heat.
- 2Add all dry ingredients to make a well-blended thick paste.
- 3Add milk slowly while stirring. Small amounts of milk at first are best. Make sure to scrap the dry mix off the side of the pan. Left over dry mix will burn and ruin the taste.
- 4Increase heat to medium.
- 5Bring sauce to very a light simmer.
- 6Remove the sauce from heat and serve.
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Nutritional Facts for White Sauce Base
Serving Size: 1 (138 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 168.6
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 8.2 g
- Cholesterol 39.9 mg
- Sodium 702.5 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 4.5 g