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Easy Basic White Sauce

Chef.at.Home's picture
<p><a href="http://en.wikipedia.org/wiki/Mornay_sauce#mediaviewer/File:Sauce_Mornay.jpg">http://en.wikipedia.org/wiki/Mornay_sauce#mediaviewer/File:Sauce_Mornay.jpg</a></p>
Ingredients
For thin sauce
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs) (Used For Cream Soups, Chowders, Casseroles, Sauces)
For medium sauce
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs) (Used For Creamed Dishes, Sauces, Gravies)
For thick sauce
  Butter/Margarine 6 Tablespoon (3/4 Stick)
  All purpose flour 6 Tablespoon (Used For Souffles, Croquettes, Patties)
Directions

1. Melt butter or margarine over low heat in medium-size, heavy saucepan. Watch it, as it should just melt not bubble and turn brown. (We like a wooden spoon for stirring.)
2. Have the flour, salt and pepper measured and ready. Stir quickly into melted butter, then cook, stirring constantly, just till it bubbles.
3. Now stir in the milk slowly. (This helps to keep sauce from lumping.) Continue cooking and stirring from bottom of pan until sauce thickens and bubbles 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Dish: 
Sauce
Drink: 
Milk
Interest: 
Quick

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