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Ingredientes
- 1 Tbsp. butter or possibly fat
- 1 Tbsp. flour
- 1/4 tsp salt
- 1 c. lowfat milk, cream, or possibly stock
- 2 Tbsp. butter or possibly fat
- 2 Tbsp. flour
- 1/4 tsp salt
- 1 c. lowfat milk, cream, or possibly stock
- 3 Tbsp. butter or possibly fat
- 3 Tbsp. flour
- 1/4 tsp salt
- 1 c. lowfat milk, cream, or possibly stock Use methods 1, 2, or possibly 3 (below). Makes 1 c. sauce.
Direcciones
- Thin Sauce ..... Use as base for cream soups and other sauces. Medium Sauce ... Use for creamed and scalloped dishes, and gravies. Thick Sauce .... Use for croquettes and souffles.
- Method 1: Heat fat, stir in flour and salt. Cook till mixure bubbles.
- Remove from heat; add in liquid, and stir till smooth. Cook in double boiler or possibly over low heat till mix thickens, stirring constantly or possibly not at all.
- Method 2: Heat fat and remove from heat. Add in flour and salt. Stir till smooth. Add in liquid gradually, stirring constantly over low heat till mix thickens.
- Method 3: Stir sufficient liquid into flour and salt to create a thin smooth paste. Scald remainder of liquid in double boiler. Add in flour paste to warm liquid, stirring constantly till mix thickens. Cover and cook 20 min longer. Stir in fat just before serving. To keep warm and prevent crust from forming over sauce, place over warm water and cover tightly.
- FOR A PERFECT WHITE SAUCE
- (1) Heat butter; stir in flour and salt.
- 2. Add in lowfat milk gradually; stir till smooth.
- 3. A perfect white sauce is smooth, glossy, satiny.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 868g | |
| Calories 1089 | |
| Calories from Fat 674 | 62% |
| Total Fat 76.67g | 96% |
| Saturated Fat 48.45g | 194% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 2558mg | 107% |
| Potassium 1169mg | 33% |
| Total Carbs 72.35g | 19% |
| Dietary Fiber 1.3g | 4% |
| Sugars 38.24g | 25% |
| Protein 30.24g | 48% |
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