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Category: Condiments, Sauces & Gravy
Prep Time: Cook Time: Total Time:
1/2 stick butter
1/4 cup all-purpose flour, sifted is better but not necessary
2 cups warm milk or chicken broth, or half of each
Salt & Pepper to taste
Extra milk or cream
To make this you'll need a wire whisk and a pan that's easily handled. If you can't lift it, don't use it. After finding your perfect saucepan, set the milk or broth on to warm in another pan, or microwave for a minute per cup. Set aside.
In the saucepan, melt the butter, stir in seasonings, and stir in the flour. Continually whisking to prevent sticking, make a "roux" (Pronounced ROO) by cooking for about five minutes. This will keep your sauce (gravy) from tasting like raw flour. Add a little more butter if needed to keep it from being too dry. It should be a little soupy, but not too much.
After the roux is finished, add the milk or broth and continue whisking until the mixture starts to thicken. It will look and feel a little different when it's done; it will become "creamy". If it gets thicker than you like, add a little milk or cream to thin, but do let it finish cooking even it it is thicker than you prefer. Serve warm, usually in a creamed vegetable or over cooked meat.
Recipe Source: Twyla Sorrells
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How to Make White Sauce
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White sauce is so versatile in its application, and you can vary it in so many ways... Add white wine, Herbs de Province, minced garlic, any herbs or spices can be added, and you may use almost any broth, although the color may be affected.
Category: Condiments, Sauces & Gravy
Prep Time: Cook Time: Total Time:
1/2 stick butter
1/4 cup all-purpose flour, sifted is better but not necessary
2 cups warm milk or chicken broth, or half of each
Salt & Pepper to taste
Extra milk or cream
To make this you'll need a wire whisk and a pan that's easily handled. If you can't lift it, don't use it. After finding your perfect saucepan, set the milk or broth on to warm in another pan, or microwave for a minute per cup. Set aside.
In the saucepan, melt the butter, stir in seasonings, and stir in the flour. Continually whisking to prevent sticking, make a "roux" (Pronounced ROO) by cooking for about five minutes. This will keep your sauce (gravy) from tasting like raw flour. Add a little more butter if needed to keep it from being too dry. It should be a little soupy, but not too much.
After the roux is finished, add the milk or broth and continue whisking until the mixture starts to thicken. It will look and feel a little different when it's done; it will become "creamy". If it gets thicker than you like, add a little milk or cream to thin, but do let it finish cooking even it it is thicker than you prefer. Serve warm, usually in a creamed vegetable or over cooked meat.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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