White Sauce

Each recipe makes 1 cup white sauce:

Thin White Sauce	Medium White Sauce	Thick White Sauce
1 Tbsp butter or margarine 1 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 cup milk	2 Tbsp butter or margarine 2 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 cup milk	3 Tbsp butter or margarine 3 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 cup milk
Use for cream soups and thin cheese sauces.	Use for gravies, creamed dishes, and scalloped dishes.  You can substitute stock for all or part of the milk in meat gravies.	Use for soufflés.

Directions

Melt the butter in a medium size sauce pan.
Stir the flour completely into the butter to make a paste.
Cook over low heat for 3 minutes.
Stir continuously, don't allow paste to brown.
Whisk in milk.  Turn up heat to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps.

Bring to a boil and thicken.  Take off heat.

Add cheese or other seasonings at this point, stirring until smooth.

No Fat or Low Fat White Sauce

Use when the amount of fat is less than the flour or when no fat is used. Heat about 3/4 of milk in double boiler; stir remaining milk into flour to make a smooth paste; stir gradually into hot milk; place over direct heat. Bring to a boil and cook until thickened, stirring constantly. Return to double boiler and cook 3 minutes longer, stirring occasionally.

Cornstarch White Sauce

2 Tbsp. butter or margarine

1 Tbsp. Corn Starch

1 cup milk

½ tsp. salt

1/8 tsp. pepper.

Stove Top Directions:  Combine corn starch and milk in a small saucepan; stir until smooth.  Add butter, salt and pepper.  Stirring constantly, bring to a boil and boil for 1 minute.  Stir until smooth.  Remove from heat.

Microwave Directions:  Combine corn starch and milk in a 2 quart microware-safe; stir until smooth.  Microwave on HIGH (100%) for 2 minutes; remove and stir.  Microwave 1 to 2 minutes more, or until mixture thickens and boils for 1 minute.  Remove from microwave.  Stir in butter, salt and pepper