FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home > 

RECIPES >  Sauces, Salsas, etc. >  Hot & Warm Sauces pg 2 >  White Sauce, Basic

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

BASIC WHITE SAUCE RECIPE

 

Sharing Mountain Recipes
by Randi Lee Levin
A white sauce is the base of many delectable sauces and dishes. Once you make this sauce, a whole world of spices, herbs and flavorings can be added, turning a plain everyday dish into a luscious offering of tastes and flavors.
Makes approximately 1 cup


Ingredients
• 2 tablespoons of butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 cup milk


Directions
Melt the butter in a saucepan over medium heat. When it begins to bubble, stir in the flour and salt and mix into a paste. Continue stirring while gradually adding the milk. Stir and heat until the mixture has thickened and is smooth, then gently add your choice of spices, herbs and flavorings.

Hints: For a thinner sauce, decrease butter and flour by 1 tablespoon each. For a thicker sauce, increase butter and flour by 1 tablespoon each.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

RELATED RECIPES

  Hot & Warm Sauces pg 2   |   Madeira Sauce   |   Mandarin Peach Sauce   |   Maple Cherry Sauce   |   Marchand De Vin Sauce   |   Marinara Sauce   |   Marinara, Rustic Marinara Sauce   |   Marinara, Spicy Marinara   |   Marsala Sauce   |   Mornay Sauce   |   Mornay Sauce 2   |   Mustard Sauce, Old Fashioned   |   Mustard Sauce (1893)   |   Orange Curry Sauce   |   Peanut Sauce   |   Pork Gravy   |   Pork Pan Sauce   |   Pork Stock   |   Port & Peppercorn Cream Sauce   |   Quick Pan Sauces for Chicken   |   Raisin Apple Sauce For Ham   |   Red Pepper Sauce   |   Red Pepper Mango Onion Sauce   |   Roasted Red Pepper Sauce   |   Saffron Sauce   |   Sauce Robert (1893)   |   Savory Cherry Sauce   |   Spaghetti Sauce (Slow Cooker)   |   Spanish Sauce   |   Spiced Gooseberry Sauce   |   Three Pepper Sauce (for Swordfish)   |   3 Way Fresh Mushroom Pasta Sauce   |   Tomato Fennel Red Sauce   |   Tomato Ginger Sauce   |   Tomato Sauce   |   Tomato Sauce, All Purpose   |   Tomato Sauce, Classic   |   Tomato Sauce, Italian   |   Tomato Meat Sauce for Pasta   |   Vegetable Tomato Sauce   |   Velouté Sauce (1896)   |   White Sauce, Basic   |   Wood Louse Sauce   |   Yellow Tomato Ginger Sauce  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages