Basic White Sauce
3 tablespoons butter
2 tablespoons flour
1/4 tsp. salt
1 cup milk
1. In a small, heavy saucepan, melt butter over low heat.
2. Blend flour into the melted butter.
3. Add salt.
4. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
5. Slowly add milk, stirring constantly.
6. Continue cooking slowly until smooth and thickened.
Notes:
For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour.
For cheese sauce: Add 1/2 - 1 cup shredded sharp cheddar cheese to basic recipe. Serve over broccoli or cauliflower.
Broth, cream, or a combination may be used in place of the milk.
For cream soups, sauté 1/4 each onion and celery in butter before adding flour. Add broccoli, mushrooms, chicken, clams, diced potatoes, cheese, etc.