Recipe: A basic White Sauce with Variations

[magharabi]

Basic White Sauce:

2 Tbsp butter or margarine
2 cups milk, divided
4 Tbsp (1/4 cup) flour
salt and pepper to taste

Melt butter over medium heat, add 1 1/2 cups milk, and blend. In a bowl or cup, mix 1/2 cup milk with flour, beat or whisk until smooth and add to the butter/milk mixture. Season, and stir until thickened.

Variations:

Alfredo sauce- add parmesan to taste.
Mexicali sauce- add chili powder and some chicken bouillon* to taste.

Mushroom sauce- saute mushrooms and onion in butter prior to adding milk, then proceed as normal, adding a bit of chicken or beef bouillon* to taste.
Cheese sauce- stir 1/2 tsp dry mustard and 1 cup shredded cheddar cheese to white sauce. Heat slowly until cheese is melted.

Egg sauce- stir 2 finely chopped hard cooked eggs per 1 cup white sauce in to the sauce. Add 1/4 tsp dry mustard and a dash of onion powder if desired.
Mornay sauce- stir in 1/4 tsp nutmeg, 1/4 tsp cayenne pepper, 1 cup parmesan or swiss cheese. Heat, stirring constantly, until the cheese is melted.

Original Recipe from the Basic Food Storage Cookbook given out by the Mesa Home Storage Center in Mesa, Az