Recipe by Darlene Summers
This is a medium white sauce, to be used on creamed casseroles, scalloped foods, etc.
Top Review by Bushwah
This is a great recipe. I sometimes spice it up a bit by putting 4 whole cloves 8 whole peppercorns and 2 bay leaves in the milk then bring that to a simmer and then take it off the heat and let it sit for 15 mins or so then strain the milk. It really doesn't much extra effort and you can really taste the difference. Oh and if you feel the urge you can put just a pinch of nutmeg in the sauce just after it has thickened and before you take it off the heat.
Directions See How It's Made
- Melt butter over low heat in sauce pan.
- Blend in flour and seasoning over low heat, stirring constantly, until mixture is smooth and bubbly.
- Allow to cook for at least 1 minute to eliminate raw flour flavor.
- Remove from heat, SLOWLY add milk, stirring constantly to make a smooth paste; stir in remaining milk.
- Return to heat, stirring constantly.
- Bring to a boil again and keep stirring until thickened.
- If you want cheesy white sauce, add 1/2 cup shredded cheese (you can add as much cheese as you like to make it as cheesy as you wish).
- Cover pan with tight fitting lid to prevent film formation until sauce is to be used.
- Use on creamed and scalloped foods, sauces, gravies and in vegetable dips.