Russ's Basic White Sauces
Serving Size / Yield
- Basic- Very thin:
- 1 Tbs. butter (fat)
- 1/2 Tbs. flour
- 1 C. milk
- 1/4 tsp. salt
- pinch pepper
- Same as above, except add additional 1/2 tsp. flour
- Same as basic excepting these changes: 2 Tbs. fat and 2 Tbs. flour
- Same as basic excepting these changes: 3 Tbs. fat and 3 Tbs. flour
- Very thick:
- Same as basic excepting these changes: 1/4 C. fat and 1/4 C. flour
Melt fat (butter, margarine, or drippings) in a small saucepan over low heat and blend in flour to form a smooth paste. Gradually stir in milk and heat, stirring constantly until thickened and smooth. Add seasonings, then let mellow about 5 minutes over lowest heat.
Note: If sauce is to be held a short while (up to 20-25 minutes), transfer to the top of a double broiler, set over simmering water, and cover. To hold longer, remove from heat, place a circle of wax paper flat on sauce (to prevent a skin from forming), and cool to room temperature; refrigerate until needed. Reheat in the top of a double broiler.