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    bulahaomarrychrist
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    This document provides recipes for three types of white sauce - thin, medium, and thick - created by melting butter and mixing in flour and salt before gradually adding milk or a milk substitute and cooking the mixture until thickened. The recipes differentiate based on the amounts of butter and flour used, with thicker sauces using more, while the procedure describes constantly stirring the heating mixture and then simmering it for 10 additional minutes to fully thicken without lumps.

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    This document provides recipes for three types of white sauce - thin, medium, and thick - created by melting butter and mixing in flour and salt before gradually adding milk or a milk substitute and cooking the mixture until thickened. The recipes differentiate based on the amounts of butter and flour used, with thicker sauces using more, while the procedure describes constantly stirring the heating mixture and then simmering it for 10 additional minutes to fully thicken without lumps.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    White Sauce

    Uploaded by

    bulahaomarrychrist
    This document provides recipes for three types of white sauce - thin, medium, and thick - created by melting butter and mixing in flour and salt before gradually adding milk or a milk substitute and cooking the mixture until thickened. The recipes differentiate based on the amounts of butter and flour used, with thicker sauces using more, while the procedure describes constantly stirring the heating mixture and then simmering it for 10 additional minutes to fully thicken without lumps.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    WHITE SAUCE

    THIN WHITE SAUCE: 1 tablespoon butter 1 tablespoon flour 1/2 teaspoon salt 1 cup milk or 1/2 cup evaporated milk and 1/2 cup water MEDIUM WHITE SAUCE: 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1 cup milk or 1/2 cup evaporated milk and 1/2 cup water THICK WHITE SAUCE: 3 or 4 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1 cup milk or one half cup evaporated milk and 1/2 cup water

    Procedure
    Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally. Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.

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