|ID: 211 Sauce|
|Thin White Sauce|
1 tbs. butter and 1 tbs. flour for each cup of milk or cream.
Medium White Sauce
1 1/2 tbs. butter and 1 1/2 to 2 tbs. flour for each cup of milk or cream.
Thick White Sauce
3 to 4 tbs. butter and 3 to 4 tbs. flour for each cup of milk or cream.
Put ingredients in cup or bowl and whip until blended. Pour into saucepan and cook over low heat, stirring constantly until thick. Season to taste with salt and pepper.
| Submitted by:|
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.
[ Close window to return to record ]