Difference between revisions of "White Sauce"

(Created page with "                        <u>Milk</u>              <u>Butter</u>            <u>Flour</u>      THIN              1 c.              1...")
 
 
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<poem>
                   &nbsp; &nbsp; &nbsp; &nbsp; <u>Milk</u>              <u>Butter</u>            <u>Flour</u>


 
     THIN              &nbsp;1 c.              1 tbsp.           1 tbsp.
                       <u>Milk</u>              <u>Butter</u>            <u>Flour</u>
     MEDIUM          1 c.              2 tbsp.           2 tbsp.
 
 
     THIN              1 c.              1 tbsp.           1 tbsp.
 
     MEDIUM            1 c.              2 tbsp.           2 tbsp.
 
     THICK             1 c.              3 tbsp.           3 tbsp.
     THICK             1 c.              3 tbsp.           3 tbsp.


Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)
Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)




THIN        Use as base for soups.
THIN        &nbsp; &nbsp;Use as base for soups.
 
MEDIUM      Use for creaming vegetables, meat or fish.
MEDIUM      Use for creaming vegetables, meat or fish.
THICK       &nbsp; Use as base for croquettes.


THICK       Use as base for croquettes.
<u>NOTE</u>:      &nbsp; &nbsp;When using cornstarch instead of flour, use in the ratio of 1/3. That is,
 
                  use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires
 
                  longer cooking than flour. A quickly cooked cornstarch mixture will have a raw taste.
<u>NOTE</u>:       When using cornstarch instead of flour, use in the ratio of 1/3. That is,
 
use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires
 
longer cooking than flour. A quickly cooked cornstarch mixture will have a
 
raw taste.
 
 
<u>THIN</u>                    <u>MEDIUM</u>                  <u>THICK</u>
 
Cream soups             Creamed meats or        Creamed meats or vegetables
 
                       Vegetables
 
                                               Scalloped dishes
 
                       Scalloped dishes  
 
                                               Gravies or sauces where thick
 
                       Gravies or Sauces       sauce is desired.
 


                       (About the thickness   (Has considerable body and spreads
                  <u>THIN</u>                    &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <u>MEDIUM</u>                  &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <u>THICK</u>


                       of heavy cream)         rather than runs.)
            Cream soups             Creamed meats or        &nbsp; &nbsp; Creamed meats or vegetables
                      &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Vegetables
                                            &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;  &nbsp; &nbsp; Scalloped dishes
                       &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Scalloped dishes  
                                               &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Gravies or sauces where thick
                       &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Gravies or Sauces       &nbsp; &nbsp; &nbsp; sauce is desired.


                      &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;  (About the thickness   &nbsp; &nbsp; &nbsp;(Has considerable body and spreads
                       &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; of heavy cream)         &nbsp; &nbsp; &nbsp;rather than runs.)




<u>EXTRA THIN</u>                                      <u>EXTRA THICK</u>
<u>EXTRA THIN</u>                                      <u>EXTRA THICK</u>
1/2 tbsp. flour                                 4 tbsp. flour
1/2 tbsp. flour                                 4 tbsp. flour
 
      or                                             &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; or
or                                              or
1/2 tsp. cornstarch                          4 tsp. cornstarch
 
1/2 tsp. cornstarch                            4 tsp. cornstarch
 
1 tbsp. butter                                  1 tbsp. butter
1 tbsp. butter                                  1 tbsp. butter
1 c. milk or liquid                            1 c. milk or liquid
1 c. milk or liquid                            1 c. milk or liquid


Cook as above.                                Cook as above.
For thin cream soups.                       Use for:
                                                     &nbsp; &nbsp; &nbsp; croquettes
                                          &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;soufflés
                                          &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;blanc mange & similar puddings           


Cook as above.                                  Cook as above.
                                      &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; (Makes a paste when cold.)
 
</poem>
For thin cream soups.                          Use for:
 
                                                     croquettes
 
soufflés
 
blanc mange & similar puddings
 
                                                     
 
(Makes a paste when cold.)

Latest revision as of 22:27, 19 December 2021

                           Milk              Butter            Flour

     THIN               1 c.              1 tbsp.           1 tbsp.
     MEDIUM          1 c.              2 tbsp.           2 tbsp.
     THICK             1 c.              3 tbsp.           3 tbsp.

Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)


THIN           Use as base for soups.
MEDIUM      Use for creaming vegetables, meat or fish.
THICK         Use as base for croquettes.

NOTE:         When using cornstarch instead of flour, use in the ratio of 1/3. That is,
                  use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires
                  longer cooking than flour. A quickly cooked cornstarch mixture will have a raw taste.

                  THIN                              MEDIUM                            THICK

             Cream soups             Creamed meats or            Creamed meats or vegetables
                                             Vegetables
                                                                                    Scalloped dishes
                                             Scalloped dishes  
                                                                                   Gravies or sauces where thick
                                             Gravies or Sauces             sauce is desired.

                                             (About the thickness        (Has considerable body and spreads
                                             of heavy cream)              rather than runs.)


EXTRA THIN                                      EXTRA THICK
1/2 tbsp. flour                                 4 tbsp. flour
       or                                                    or
1/2 tsp. cornstarch                          4 tsp. cornstarch
1 tbsp. butter                                  1 tbsp. butter
1 c. milk or liquid                            1 c. milk or liquid

Cook as above.                                Cook as above.
For thin cream soups.                       Use for:
                                                           croquettes
                                                           soufflés
                                                           blanc mange & similar puddings           

                                                     (Makes a paste when cold.)

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