Penny Ashton - 1990 |
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| WHITE SAUCE / CREAM SAUCE | ||||
| For Curry or Herb - Garlic, see below before starting. Season with Paprika, Salt, Pepper & Nutmeg if you like. White pepper, is commonly used in white sauces. | ||||
| 2 | T | Butter | > | Melt in small skillet or pan. Add flour and stir to blend. |
| 2 | T | Flour | ||
| 1 | C | Milk | > | Add cold milk all at once and stir until thick. Cook & stir 2 minutes more. |
| WHITE SAUCE VARIATIONS | ||||
| Curry Sauce: | ||||
| 1 | t | Curry powder | > | Added to butter before flour. |
| Herb - Garlic Sauce: | ||||
| 1 | clv | garlic (minced) | > | Cook garlic in butter for about 1 minute before adding flour. When Sauce is finished, add spices. |
| ½ | t | Dried Basil | ||
| ½ | t | Dried Tarragon (crushed) | ||
| Blue Cheese Sauce: | ||||
| ¼ | C | Sour Cream | > | Add to sauce. Do not boil. |
| ¼ | C | Crumpled Blue Cheese | ||
| Cheese Sauce: | ||||
| ¼ | C | Milk | > | Add extra milk, melt cheese in sauce. |
| 1 | C | Cheddar, Swiss or Gruyere | ||
| Parmesan / Romano Sauce: | ||||
| ¼ | C | Parmesan or Romano | > | Add to finished sauce. |
| Herb Sauce: | ||||
| ½ | t | Any of the following: Basil, Marjoram, Oregano, Sage, or Thyme. | > | Add to finished sauce. |
| Lemon Chive Sauce: | ||||
| 1 | T | snipped Chives | > | Add to finished sauce. |
| 2 | t | Lemon Juice | ||
| Sherry Sauce: | ||||
| 2 | T | Dry Sherry | > | Add to sauce. Cook 1 min. more. |
updated 20 Mar, 2002