White SauceI always thought that making a white sauce (yes, that's what you're doing right up until you add the cheese) was something only "really good cooks" could do. Believe me, I ruined a few batches along the way. I wasn't a really good or really adventurous cook when I started!
To make a white sauce, you first create a roux (rhymes with roo) out of equal parts of flour and butter or margarine. Using a heavy pan with a good solid bottom helps keep the temperature even and prevents the sauce from burning to the bottom. This basic white sauce, also called bechamel, (BEH-sheh-mel) is the most basic of white sauces. I've seen some recipes that steep half an onion in the milk before thickening the milk. That would probably be quite lovely, but I have never tried that. You would remove the onion before continuing, though. This recipe is for a medium white sauce. I use this one when I'm going to add cheese for macaroni and cheese. If you want it to be thick all on its own, you could use a quarter cup each of flour and butter. If it needs to be very thin, then use just one tablespoon of each. Ingredients: 3 Tablespoons flour 3 Tablespoons margarine 2 cups milk (skim is fine) salt (as desired) pepper (as desired) Directions: 1. Melt margarine in a medium to large sauce pan over medium heat. 2. Add flour and stir with whisk until flour begins to cook. Lower heat to avoid burning. 3. Add 2 cups of milk, starting with just a bit of milk, whisking constantly to keep lumps from forming. Reduce heat and stir with whisk often until mixture begins to thicken, then bubble. Add salt and pepper if desired. This basic sauce is a great starting point for dishes like macaroni and cheese, and tuna pea wiggle. |