Friday, October 2, 2009

Basic building block in my kitchen

I use this recipe for so many things: sausage gravy, chicken or beef gravy (not clear gravy), white sauce base for tuna, eggs or chipped meats, cream soup base, even used it instead of a can of cream of mushroom soup for tuna casserole tonight. It's VERY inexpensive and versatile!

Medium white sauce:
  • 2 Tbsp. butter or margarine
  • 2 Tbsp. flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup milk or chicken broth or beef broth

Melt margarine over medium heat, quickly stir in flour and spices. Stir and cook for 30 to 60 seconds, until smooth (this is also known as a roux). Here's the key: GRADUALLY stir in milk or broth a bit at a time, whisking briskly until smooth after each addition to avoid lumps & clumps. Bring to a boil, stirring frequently to prevent sticking or burning on the bottom. It's ready to use!

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