Basic white cream sauce

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
¼ cup Unsifted flour
1 teaspoon Salt
⅛ teaspoon Pepper
2 cups Milk

In heavy skillet, heat butter until melted; remove from heat and add flour, salt and pepper, stirring constantly until smooth. Add milk slowly, stirring and return to medium heat. Bring to a boil and cook 1 minute. THIN WHITE SAUCE: Reduce butter and flour to 2 tablespoons each, following above directions. Use for soups. THICK WHITE SAUCE: Increase butter and flour to 6 tablespoons each, cook as above. EXTRA THICK WHITE SAUCE: Increase butter and flour to 8 tablespoons each, cook as above. Note: For fish or other seafood, broccoli or asparagus, add ½ teaspool lemon juice and 1 tablespoon mayonnaise.

MRS CHARLES HENRY FORD(JOSEPHINE MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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