|
Learning to Edit |
White Sauce
Melt the butter in a heavy saucepan. Add the flour and cook 2 minutes, stirring constantly. Slowly add the milk a little at a time, stirring until smooth after each addition. When all the milk is incorporated, continue stirring until thick. A ratio of 2 Tb flour to 1 cup milk makes a good base for pot pie or soups. A thin white sauce will use 1 Tb each of flour and butter to each cup of milk, while a thick white sauce will use 3-4 Tb each of butter and flour to 1 cup of milk. According to Graham Kerr, England has made two contributions to international cuisine: white sauce and Yorkshire pudding. |