
White Sauce (thin)
Ingredients
- 1 cup milk
- 1 1/2 tablespoon flour
- 3/4 tablespoon butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Use any of the three methods to cook white sauce: method i: melt butter in a saucepan and stir in the flour without removing the saucepan from the stove.
- Add 1/3 of the milk, stir until the mixture boils, then beat until the sauce is perfectly smooth; add another third of the milk and repeat the stirring and beating ; then add remainder of milk, and when the sauce boils, season as required.
- This method develops the flavor of the sauce better than method 2 and method 3.
- Method 2: melt butter in a double boiler, stir in the flour.
- Then add the milk (cold).
- Stir constantly till sauce thickens.
- Add seasonings.
- Method 3: scald 3/4 cup milk and mix the flour with remainder of the milk before adding hot liquid.
- Cook at least 15 min.
- In double boiler, stirring until thick.
- Butter and seasoning should be added last.
- This method of making is considered better for those of weak digestion.
Other Information
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Sauce
Ingredients: milk, flour, butter, salt, pepper
Equipment: saucepan, stove, egg beater, bowl
See Also
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Equipment: oven, measuring spoons, measuring cups, pot, casserole
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Equipment: measuring cups, measuring spoons, knife, frying pan, stove
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Equipment: measuring cups, measuring spoons, knife, frying pan, stove
New:
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
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Equipment: measuring cups, knife, rolling pin, stove