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
or Combo 1 C 1 C 1 C 1 C
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.
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:
garlic, onion, celery salt
chopped or blended vegetables
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.