_1 cup_
_Thin_ _Medium_ _Thick_
Fat
(tablespoons) 1 1 or 2 2 or 3
Flour
(tablespoons) 1 2 3 or 4
Salt
(teaspoon) ¼ ¼ ¼
Milk
(cup) 1 1 1
Melt butter, margarine, or other fat in heavy saucepan. Blend in flour
until smooth. Add salt. Add milk slowly, stirring rapidly to prevent
lumping. Bring mixture to a boil, stirring constantly. Reduce heat and
cook 1 minute, stirring constantly. Remove from heat.
_Thin white sauce_ is used in cream soup, gravy, and in creamed and
scalloped vegetables, eggs, fish, and meat.
_Medium white sauce_ is also used in gravy and in creamed and scalloped
vegetables, eggs, fish, and meat.
_Thick white sauce_ is used in hollandaise sauce and as a binder for
croquettes and souffles.
_Variations_
_Cheese sauce._—Add 1 cup of finely grated cheese to 1 cup hot white
sauce, either thin or medium. Stir until cheese is melted, taking care
not to overcook.
_Egg sauce._—To 1 cup of hot medium white sauce add: 3 chopped,
hard-cooked eggs; 1 tablespoon lemon juice; a few drops of yellow food
coloring, if desired. Stir.
_Onion sauce._—Use proportions for medium white sauce. Brown ½ cup
of finely chopped onion in fat before adding flour; then continue as
directed above. Add white pepper, as desired.