Basic White Sauce
Cream Soup Alternatives
Thin Medium Med-Thick Thick
Butter 1 T 2 T 3 T 4 T
Flour 1 T 2T 3 T 4 T
salt ¼ t ¼t ¼ t ¼ t
Milk, stock,
or Combo 1 C 1 C 1 C 1 C
Instructions:
Melt butter in heavy saucepan. Blend flour and salt into saucepan while cooking and stirring until bubbly. using a wire whisk to prevent lumps, stir in liquid ingredient choice slowly. Medium thick sauce is comparable to undiluted condensed soups and makes approximately the same amount as a 10 oz can.
Variations:
Cheese Sauce: Add ½ C grated sharp cheese and ¼ tsp mustard
Tomato Sauce: Use tomato juice as liquid and add a dash each of garlic powder or garlic salt, onion powder or onion salt, basil and oregano.
Mushroom Sauce: Saute ¼ C finely chopped mushrooms and 1 Tbsp finely chopped onion in the butter before adding the flour.
Celery Sauce: Saute ½ Cup finely chopped celery and 1 Tbsp finely chopped onion in butter before adding flour
Chicken Sauce: Use chicken broth or bouillon as half the liquid. Add ¼ tsp poultry seasoning or sage, and diced cooked chicken if available
The following ingredients can be used to vary the flavors for other casseroles or your own creative concoctions:
curry powder
garlic, onion, celery salt
grated nutmeg
lemon jice
Worcestershire sauce
chili powder
chopped or blended vegetables
chopped parsley
chopped chives
The above information is adapted from More with Less Cookbook by Doris Janzen-Longacre. This is a classic cookbook I have relied on for years for basic, economical family oriented recipes.
