White Sauce is Like a Basic Black Dress

The basic white sauce has a lot in common with the little black dress. Although the basic "Black" dress is out of style now, at one time it had a beloved place in the closet. The dress was plain and had a a simple design. You could wear it with basic accessories or you could dress it up elegant jewelry... and go from the office to a very nice restaurant.

The white sauce is very similar...it’s plain and simple to make. However, unlike the black dress, the white sauce will never go out of style. Once your white sauce is finished you can change it by “accessorizing”. It can go from being used in macaroni and cheese to a fancy sauce used with meats or vegetables. Add cheese to zip up the flavor of a homemade tuna casserole using white sauce. Place diced or sliced cooked chicken and vegetables in a casserole dish, cover with white sauce, top with biscuits and bake at 375-400 until biscuits are golden brown.

White Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk or half & half, warm

Melt butter over low-medium heat in a thick saucepan. Use a wooden spoon or whisk to stir in the flour to make a smooth paste, stir constantly. Cook for 2-3 minutes to remove the starchy taste but don’t let it brown. Remove from heat and gradually add 1/2 cup of the warmed milk stirring vigorously with a wooden spoon or whisk to blend thoroughly. Return the pan to the heat and stir in the remaining milk, stirring constantly over a low heat and bring to a low simmer. Cook and stir until thickened or sauce coats the spoon.

For Macaroni & Cheese, slowly add grated Cheddar, Jack or a combination to the finished sauce. The amount depends on you and your family... I also add a bit of brown mustard to my macaroni & cheese and sometimes diced canned green chiles.

Thin sauce: 1 tablespoon flour, 1 tablespoon butter, 1 cup milk
Medium sauce: 2 tablespoons flour, 2 tablespoons butter, 1 cup milk

Need soup for a recipe? Make your own.

Cream of Chicken

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk or half & half
• 1 cup chicken stock or broth
• 1/2 to 1 cup chicken, cooked & diced

Melt the butter over low heat in a thick saucepan and stir in the flour using a wooden spoon or whisk. Cook over low heat stirring constantly for 2 to 3 minutes to rid the flour of the starchy taste. Don’t let it brown. Gradually stir in the milk or half & half and the stock or broth. Keep stirring to keep sauce smooth and cook until thickened or it coats a wooden spoon nicely.

Cream of Mushroom

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk or half & half
• 1 cup chicken stock or broth
• 1/2 to 1 cup mushrooms, sliced or chopped
• 1/8 teaspoon finely chopped or crushed rosemary adds to the flavor

Saute the mushrooms with the butter and flour in a thick saucepan and cook on low for 2-3 minutes to rid the flour of a starchy taste but don’t let it brown. Using a wooden spoon or a whisk gradually stir in the milk or half & half, and the broth or stock, continue stirring rapidly and cook until thickened, about 3-4 minutes or until mixture nicely coats a wooden spoon.

• Do cook over low-medium heat in a thick saucepan
• You have to stir or whisk consistently and fairly fast so the sauce doesn't burn.
• If it's thickening too fast as your adding the liquid, take it off the burner, keep stirring and it will smooth out.
• Add fresh minced dill to a white sauce and mix with cooked diced or slice potatoes for a creamy side dish.
• Add slice or diced barely cooked mushrooms.

Just by adding different ingredients your white sauce can make many different types of meals that will fit in with the various flavors you or your family enjoy.