1 c. milk
2 Tb. butter
1/4 c. (4 Tb.) flour
1/2 tsp. salt
It will be easy to remember the proportions for these three sauces if it
is observed that each one doubles the previous one in the quantity of
flour used, the thin one having 1 tablespoonful to 1 cupful of milk, the
medium one 2 tablespoonfuls to 1 cupful of milk, and the thick one 4
tablespoonfuls to 1 cupful of milk. To produce these sauces the
ingredients may be combined in three different ways, each of which has
its advantages. These methods, which are here given, should be carefully
observed, for they apply not only to the making of this particular
sauce, but to the combining of fat, starch, and liquid in any sauce.
_Method 1_.--Heat the milk, being careful that it does not scorch. Brown
the butter slightly in a saucepan, add the flour and salt, and stir the
mixture until it is perfectly smooth and has a deep cream color. Then
add the hot milk gradually, stirring to prevent the formation of lumps.
Cook 5 minutes, stirring constantly to prevent the sauce from scorching.
Sauce made according to this method does not require long cooking
because the flour added to the hot fat cooks quickly. In fact, it is a
very desirable method, for the browned butter and the flour lend flavor
to the sauce. Many otherwise unattractive or rather tasteless foods can
be made much more appetizing by the addition of white sauce made in
this way.
_Method 2_.--Put the milk on to heat. While this is heating, stir the
butter, flour, and salt together until they are soft and well mixed;
then add the hot milk to them slowly, stirring constantly. Place over
the heat and finish cooking, or cook in a double boiler. Sauce made by
this method requires longer cooking than the preceding one and it has
less flavor.
_Method 3_.--Heat the milk, reserving a small portion. Stir the flour
smooth with the cold milk and add it to the hot milk, stirring rapidly.
Add the butter and the salt, and continue to stir if cooked over the
heat; if cooked in a double boiler, stir only until the mixture is
completely thickened and then continue to cook for 10 or 15 minutes.
When butter is added to the mixture in this way, it is likely to float
on top, especially if too much is used. A better sauce may be made
according to this method by using thin cream for the liquid and omitting
the butter.