Grandma's basic white sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter* |
| 1 | small | Chopped shallot (about 2 tb) |
| 2 | tablespoons | Flour |
| 1½ | cup | Warm milk* |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ⅛ | teaspoon | Fresh ground nutmeg* |
Directions
In a medium sauce pan melt the butter over moderate heat. Add the shallot and saute, stirring, for 3 minutes. Lower the heat, add the flour, and cook stirring, 3 minutes more or until the roux is golden and bubbling. Pour in the milk and bring it to a simmer, stirring constantly, for 5 minutes or until thickened and smooth. Add the salt, pepper and nutmeg. The recipe makes a scant 2 cup, but easily doubles if you need more.
*We substitute unsalted butter (or Weight Watchers low-fat substitute) for Grandma's butter, and use skim milk or 2% lowfat instead of the whole milk she used, with no trouble at all.
Larry Bibich