Serves: 5
1. Melt butter in 1 1/2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat.
2. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir flour, salt and pepper into melted butter. Cook, stirring constantly, until mixture is smooth and bubbly. Heat sauce to boiling, stirring constantly. Boil and stir 1 minute.
NUTRITION FACTS: 1 Tablespoon: Calories 25 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 55mg Carbohydrate 1g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 0% DIET EXCHANGES: 1 Serving is free
Thick White Sauce: Increase butter to 1/4 cup and flour to 1/4 cup.
Thin White Sauce: Decrease butter to 1 tablespoon and flour to 1 tablespoon.
Cheese Sauce: Stir in 1/4 teaspoon ground mustard with the flour. After boiling and stirring sauce 1 minute, stir in 1/2 cup shredded Cheddar cheese (2 ounces) until melted. Serve with eggs and vegetables or over toast for Welsh rabbit. About 1 1/3 cups sauce.
Curry Sauce: Stir in 1/2 teaspoon curry powder with the flour. Serve with chicken, lamb and shrimp.
Dill Sauce: Stir in 1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed and dash of ground nutmeg with the flour. Serve with fish.
Mustard Sauce: Decrease butter to 1 tablespoon and flour to 1 tablespoon. After boiling and stirring sauce 1 minute, stir in 3 tablespoons yellow mustard and 1 tablespoon prepared horseradish. Serve with beef, veal, ham and vegetables.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This White Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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