White Sauce

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   This is from better Home and Gardens cook book from the 50's. I honestly had never made my own white sauce before.

Medium:(makes 1 cup)
2TBS butter or margarine
2TBS all-purpose flour
1/4 tsp salt
1cup milk

Thick: (makes 1 cup)
3TBS butter or margarine
4TBS all-purpose flour
1/4 tsp salt
1 cup milk

Thin:(makes 1.5 cups)
1TBS butter or margarine
1TBS all-purpose flour
1/4 tsp salt 
1.5 cups milk

To prepare white sauce melt butter in saucepan over low heat. blend in flour, salt, and dash white pepper.

add milk all at once. cook quickly, stirring constantly, till mixture thickens and bubbles. remove sauce from heat when it bubbles. add cheese  or other flavorings at this point, stir till smooth.

It also notes: 
Medium sauce for sauces and scalloped and creamed dishes.
Thin sauce for soups and creamed vegetables.
Thick sauce for croquettes and souffles.

with cheese

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got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Topic: White Sauce Posted: 02 March 2010 at 15:35
	This is from better Home and Gardens cook book from the 50's. I honestly had never made my own white sauce before. Medium:(makes 1 cup) 2TBS butter or margarine 2TBS all-purpose flour 1/4 tsp salt 1cup milk Thick: (makes 1 cup) 3TBS butter or margarine 4TBS all-purpose flour 1/4 tsp salt 1 cup milk Thin:(makes 1.5 cups) 1TBS butter or margarine 1TBS all-purpose flour 1/4 tsp salt 1.5 cups milk To prepare white sauce melt butter in saucepan over low heat. blend in flour, salt, and dash white pepper. add milk all at once. cook quickly, stirring constantly, till mixture thickens and bubbles. remove sauce from heat when it bubbles. add cheese or other flavorings at this point, stir till smooth. It also notes: Medium sauce for sauces and scalloped and creamed dishes. Thin sauce for soups and creamed vegetables. Thick sauce for croquettes and souffles. with cheese
	Jerod Life's hard, it's even harder when your stupid.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 02 March 2010 at 16:40
	excellent!

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 10 April 2010 at 02:32
	Nice tutorial! It's "The mother of sauces"...you can't make a bernaise or hollandaise without knowing how to make a Bechamel sauce.
	Go ahead...play with your food!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 10 April 2010 at 18:30
	Very Nice Jerod. Basic white sauce is a key ingredient to so many things...glad you posted this!

got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Posted: 11 April 2010 at 09:09
	I figured it would be good here in the basics...I hadn't even made this before , now I look back and wonder what I was doing..lol
	Jerod Life's hard, it's even harder when your stupid.