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Short Cut for making white sauce

Misc.
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I found this in a very old cookbook, and it saves a lot of time.

Make a smooth paste using equal parts of soft butter and flour.
Store the paste in the fridge to have ready any time you want to make a white sauce. To use this paste, follow this guide:

for a thin sauce, use 1 1/2 tbl. for each cup of milk
for a medium sauce, use 3 tbl. for each cup of milk
for a thick sauce, use 4 1/2 tbl. for each cup of milk

Heat the milk til very warm and then add the desired amount of butter/flour paste and seasonings as desired. Stir constantly until mixture boils, and boil for 1 minute. Remove from heat and use in recipe. The flour/butter paste should keep in the fridge for at least several weeks.

MsgID: 0010366
Shared by: bev
Board: Cooking Club at Recipelink.com
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1 Short Cut for making white sauce
  bev
2 Re: Short Cut for making white sauce
  mistral
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