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White Sauce




Source of Recipe


New American Cookbook 1945






Recipe Introduction


This is used as a base in a lot of things from sauces to soups





List of Ingredients



• Thin:
  
• 1 cup milk
  
• 1 tbsp flour
  
• 1 tbsp fat [butter, lard or other]
  
• Thin medium
  
• 1 cup milk
  
• 1 1/2 tbsp flour
  
• 1 1/2 tbsp fat
  
• Medium:
  
• 1 cup milk
  
• 2 tbsp flour
  
• 2 tbsp fat
  
• thick
  
• 1 cup milk
  
• 3 tbsp flour
  
• 2 to 3 tbsp fat
  






Instructions



1. Thin: Heavy milk based soups.
   Thin Medium: creamed dishes of starchy veggies and cereals and gravy
   Medium: Creamed dishes of succulent veggies, hard cooked eggs, diced meats, fish and also gravy
   Thick: Binder. Ie Croquettes, meatloaf and souffles.
   
2. For about a pint of sauce:
   
   Soften the fat or melt it at very low temperature, blend thorougly with the flour then add the milk and heat slowly. Stir constantly until mix thickens and boil until starch is cooked.
   
3. For more than a pint. Use same method but use HOT milk and finish in double boiler to save stirring time and energy.
   
4. For a very large quality [church picnic anyone?] mix the flour into a thin paste with the cold milk thencombine with the rest of the milk which has been heated. Stir while cooking and add the fat in last.
   






Final Comments


For a cream sauce simply use cream instead of milk.