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This simple white sauce makes a great base for cheese sauce.
Total Time: 25 minutes
Yield: 1 cup
This recipe makes 1 cup of sauce. The photos are of me making a 3 cup batch.
By Robin from Washington, IA
To make white sauce: combine 1/2 cup white sauce mix, 1 cup cool water, cook over low heat until smooth, stirring constantly. Season as desired, makes about 1-1/2 cups sauce.
By christi from Paducah, KY
This simple white sauce makes a great base for cheese sauce. View the full recipe here: Basic White Sauce
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What is an easy recipe for white sauce?
By Barbara Schwartzenburg from Lake Charles, LA
Put your flour, butter and milk in a saucepan and whisk well before putting it on the stove, then keep stirring until it thickens.
You use equal amounts of butter and flour. I like mine "medium" in thickness, so I generally use 1 to 2 tablespoons of butter/flour (each) with one cup of milk. Start with a tablespoon of each, and then you can see if you like it thicker or thinner.
Melt the butter, mix in the flour, then add the milk, cook and stir until it reaches a boil, then let it boil (stirring constantly) for one minute. (It needs the full minute to lose the "raw flour" taste.)
Like Liz, I prefer to use a whisk. But you can use a spoon, a silicon scraper, etc. Once you get the method down, you won't believe how easy white sauce is, and what an easy base it is for many other foods!
Easy way - get a box of corn starch - there are recipes on the box for lite, med, thick sauces much easier than using flour and less lumps. with practice you can even make in a microwave.
For Easy Basic White Sauce Think 2+2+2!
2 Tbsp. Butter
2 Tbsp. Flour
2 Cups Milk
In sauce pan, on low/medium low burner setting, melt butter, add flour and stir until nice and creamy with no lumps. Do not allow butter/flour mixture to *brown. Add milk; stirring constantly until thickened. Add salt to taste. Pepper is optional!
For Cheese Sauce, Just Add Cheese!
For a Supa Dupa cheese sauce try Hoffman's Super Sharp Cheese. It is found in the deli section of a grocery store and is considered a slicing cheddar. If your grocery store deli doesn't carry Hoffman's Super Sharp, you might want to ask them to order it as it is the most delicious soft cheddar on earth. Because it is more creamy than other (hard) cheddar's, it works perfectly when making mac and cheese and other cheese recipes. You might want to buy extra cheese as once you try it you can't stop eating it. It is so good! Some grocery stores carry it in block form in the pre-packaged cheese section, but in my opinion it isn't as good, as block is harder. There are many deli super sharp brand's of slicing cheddar's available but none can compete with Hoffman's Super Sharp. It is truly in a class of it's own. You can buy it deli pre-sliced and break it up in pieces when using in recipe. No need to shred cheese unless using block cheese.
* When making a roux sauce like used in gumbo, allow the flour/ butter mixture to darken. Use a low/medium low burner setting and stir constantly, assuring the roux won't burn. Add to the gumbo to thicken as well as assure a great flavor.
I would like a good recipe for white sauce.
Makes 1 cup
Five Roses Cookbook
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon salt
Melt butter in a small saucepan. Slowly stir in flour; cook and stir over medium heat, 3 to 5 minutes after mixture bubbles. Gradually stir in milk. Add seasonings. Cook, stirring constantly, until mixture is smooth and thick and comes to a boil.
Thin White Sauce
Follow above recipe but use only 1 tablespoon each of butter and flour.
Thick White Sauce
Follow above recipe but use 4 tablespoons each of butter and flour.
Make White Sauce using cream instead of milk.
Make White Sauce and add 24 tablespoons grated cheese to hot sauce; stir over low heat until cheese melts.
Make White Sauce and add a little of the hot sauce to 1 egg yolk; stir and return to sauce and cook 1 minute longer. Add ½ cup cooked or canned asparagus.
Make White Sauce and add 1 tablespoon parsley.
Make White Sauce and add ¼ to ½ teaspoon curry powder.
Make White Sauce and add 1½ tablespoons grated horse-radish.
Heat 1 cup milk in top of double boiler. Add to it a little celery, carrot and ½ bay leaf. Cook for 20 minutes over boiling water. Strain. Use this milk for making White Sauce.