Thursday, November 10, 2011

White Sauce

You can save money and use less fat and salt by making your own white sauce. Use the different options to use instead of canned soups. For example, if you make the option below for mushroom sauce you can used instead of mushroom soup. The cheese sauce is good for pouring over vegetables instead of the expensive packages of cheese sauce vegetables in the frozen section. Below the recipe gives you the amounts to adjust for different thickness. If you cannot use flour your can substituent corn starch or potato starch for the thickener. Just mix the last two with the liquid before putting into the saucepan.

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Medium thick White Sauce


3 tablespoon butter or margarine
3 tablespoon flour
1 cup milk, stock or combination
1/4 teaspoon Salt

Melt the butter or margarine in a heavy saucepan. Blend in the flour and
slat and cook and stir until bubbly. Using a whisk to prevent lumps ass the
milk, stock or combination. Cook just until smooth and thicken. Makes a
little over 1 cup. this medium -thick compares to undiluted condensed soups
and makes approximately the same amount that a 10-oz can has.

Ingredients for different thickness of sauces:

Thin white sauce use: 1 tablespoon margarine and 1 tablespoon flour.
Medium: 2 tablespoons margarine and 2 tablespoons flour
Thick: 4 tablespoons margarine and 4 tablespoons flour.

Options for flavor:

Cheese: add 1/2 cup grated cheese and 1/4 teaspoon dry mustard

Mushroom:add 1/4 cup chopped mushrooms and 1 tablespoon finely chopped
onion in margarine before adding flour.

Chicken sauce: use chicken broth or bouillon as half the liquid. Add 1/4
teaspoon poultry seasoning or sage and diced cooked chicken if available.

Celery sauce: Saute 1/2 cup chopped mushrooms and 1 tablespoon finely
chopped onion in margarine in margarine before adding flour.

  NYC Nutrilink: N135^01145,N6180^20081,N74^01081,N229^02047

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