Standard Recipe For White Sauce
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Standard Recipe For White Sauce
For cream soups
1 tablespoon butter or other fat 1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
Medium White Sauce.
For gravies, sauces, creamed and scalloped dishes
2 tablespoons butter or other fat 2 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Thick White Sauce.
For cutlets, croquettes and souffles
4 tablespoons butter or other fat 4 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Use method 1 or 2 for making these sauces.
Method 1 - Melt butter, blend in flour until smooth. Add milk gradually, stirring constantly until boiling point is reached. Reduce heat and cook for 3 minutes longer; add seasonings and blend. Place over hot water to keep hot and cover tightly to prevent film from forming.
Method 2 - Heat milk. Blend butter or other fat and flour together and add to hot milk, stirring constantly until mixture thickens. Cook for 3 minutes longer, add seasonings and blend.
Method 3 - When less butter than flour is used, heat 3/4 of the milk; mix remaining milk with flour to make a smooth paste; stir into hot milk, heat to boiling and cook until thickened, stirring constantly. Add butter or other fat and seasonings and cook for 3 minutes.
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