Recipe by Erv Kosch
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.
- 3 tablespoons butter (use real butter, see desciption.)
- 2 tablespoons flour (white bleached works)
- 1 teaspoon salt
- 2 cups milk (warm milk works best)
Directions See How It's Made
- Melt butter in a heavy saucepan on a low heat.
- Add all dry ingredients to make a well-blended thick paste.
- Add 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.
- Increase heat to medium.
- Bring sauce to very a light simmer.
- Remove the sauce from heat and serve.