Really Easy! White sauce is easy to prepare, easy on the pocketbook, and easily modified with any ingredient from chip beef to broccoli. It’s the foundation for biscuits and gravy, Alfredo sauce, soups, casseroles, and gravies. All you need is a little heat, liquid and/or fat whisked with flour* and more liquid added until you get the desired thickness
My mother made white sauce by the “creative adjustment” method. She would start with margarine or butter and add flour until it “looked about right”. She would then adjust the mixture by adding more flour or corn starch dissolved in water or more milk as needed. No doubt you all have your “special” way of making white sauce, but here is how I remembered my mother, Beverly, making it.
- 1/2 C butter
- up to 1/2 C flour
- 4 C milk
- 1. In a pan melt butter over medium heat.
- 2. Add flour a little at a time and whisk until smooth.
- 3. Add milk and stir ’till blended-(no lumps)
- 4. Cook over medium heat till thick and bubbly.
- 5. If too thick or thin, add milk with a little flour whipped in. Heat again for desired consistency.
- Note: For special sauces, substitute a can of cream soup (mushroom, celery, chicken) and use only 1C milk. If reheating, use condensed milk in place of regular milk. Serves 6-10
- Note. Precook the meats, vegetables or grains. Fold the sauce into those ingredients and serve immediately.