Saturday, January 15, 2011

White Sauce

I use white sauce for the Broccoli soup, scalloped potatoes, potato soup, chicken a la king.  It comes in handy for making hamburg or sausage gravy too.

First, melt 1/2 stick margarine in sauce pan. Add 1/2 cup flour. With a fork blend until all flour in gone.  This is the secret part.  Slowly add 2 cups milk while stirring vigorously with a whisk.  Stop adding milk periodically until mixture thickens then add more.  It’s sort of like trying to get the lumps out of a can of tomato soup.  Start with a little milk.  It’s easier to season the sauce with salt and pepper before adding it to the other items.