White Sauces

White Sauces

* Thin White Sauce:
1 T. butter
1 T. flour
1/2 teaspoon salt
1 cup milk

Directions:
Melt butter in 1 quart casserole dish. Add flour and salt and blend to a smooth paste. Add milk gradually, stirring all the time. Cook 4 minutes or until thick. After the first 2 minutes, stir at end of each 30 seconds.
Yields 1 cup

* For all the following sauces use directions above.

* Medium White Sauce:
Use 2 T. butter and 2 T. flour with salt and 1 cup milk.

* Thick White Sauce:
Use 4 T. butter and 3 T. flour with salt and 1 cup milk.

* Sour Cream Sauce:
Substitute 1 c. thick sour cram for the milk in the thin white sauce. [recipe above]
When sauce is thick, add 3/4 T. lemon juice.

* Cheese Sauce:
To 1 c. hot medium white sauce, [above] add 1/4 teaspoon dry mustard and 1/2 c. grated sharp cheese. Cook 1 minute, and stir.

* from BJ's old cookbook collection [1960's]