White Sauce

By nlhartman

White sauce is used as a base for creamed vegetables and soups.

Ingredients

• Thin sauce: 1 T. butter, 1 T. flour, 1 1/2 c. milk
• Medium sauce: 2 T. butter, 2 T. flour, 1 c. milk
• Thick sauce: 3 T. butter, 1/4 c. flour, 1 c. milk

Preparation

Step 1

Use thin sauce for soups, medium sauce for scalloped dishes, creamed veggies and cheese, thick sauce for croquettes and souffles.

Heat ingredient til scalding. (Heated through, just starting to boil on edges)