Cream Sauce (White Sauce)

Cream Sauce (also called White Sauce) with it's many uses, could be called a kitchen staple. It's easy to make, easy to use.

Serve plain or add cheese and/or a variety of seasonings.

White Sauce can be used with a variety of dishes - chicken, fish, hard-cooked eggs, vegetables, macaroni - you'll never tire of finding ways to use it. And, you'll find, find ferocious no-veggie eaters will suddenly love their greens and oranges!

Make the Storage Mix so it's ready to hand.

Cream Sauce (White Sauce)

2 Tbsp Butter or margarine

2 Tbsp all-purpose flour

1/2 tsp salt

pinch each pepper and paprika

1 cup milk

1. Melt the butter in saucepan (or double boiler if you need to keep it hot for any length of time) over a low heat, slowly so it doesn't brown or burn.

2.Stir in rest of ingredients with wooden spoon or whisk. Continue stirring until smooth.

3. Remove from heat.

4. Slowly and gradually blend in milk.

5. Return to direct medium heat and stir constantly with wooden spoon until sauce has thickened and is smooth.

6. Season to taste.

To keep hot, cover and place over simmering water, as in double boiler pot.

Recipe makes 1 cup.

To make it thinner, use 1 Tbsp each butter and flour.

To make it thicker, use 1/4 cup each butter and flour.


Cheese Sauce

1. Add 1/2 to 3/4 cup shredded cheese. Less if you use "old" or stronger flavoured cheese, more if you use a milder processed cheese.

2. Add 1 tsp Worcestershire sauce

That's it!

Add cooked macaroni to Cheese Sauce and you have Creamy Mac n' Cheese. With or without the salmon or tuna or veggies or cut-up weiners or...

Curry Sauce

To the melted butter in the basic white sauce, add

1/2 to 1 tsp curry powder

2 Tbsp finely minced onions

Cook, stirring constantly for 2 to 3 minutes then proceed with the original recipe.

Curry Sauce is very good with hard-cooked eggs, seafood, and over rice.

Creamed Eggs

Use the plain (no curry) Cream Sauce with 2 or 3 chopped hard cooked eggs and 1 tsp Worcestershire sauce. Serve it over rice or toast, croquettes. It's nice with smoked salmon also.

You may want to increase the milk another 1/4 cup or so.

Mustard Sauce

Once the Cream Sauce is done, simply stir in 1 Tbsp prepared mustard (your choice) and 1/2 tsp onion powder.

This is very nice with steamed fresh or frozen green beans - and really perks up canned green or wax beans.

Parsley Cream Sauce

Add 1/4 cup finely minced fresh parsley and 1/2 tsp celery salt to cooked Cream Sauce

This is really nice with cooked potatoes, especially new boiled or steamed potatoes, but also over fish or croquettes.

Sprinkle a bit more of the minced parsley on top or add a sprig to the side of the dish with carrot curls.

To Make A Storage White Sauce Mix:

1 cup butter or margarine

2 cups milk powder (instant, nonfat) (or, 1 1/2 cups non-instant nonfat milk powder)

1 cup all purpose flour

2 tsp salt

1. Combine dry ingredients in a large bowl (or kitchen machine or mixer with whisk). Mix well.

2. Add butter and cut in until it resembles fine crumbs. Use a pastry blender or 2 knives if you don't have a kitchen machine.

3. Pack in an airtight container, store in a cool dry place (refrigerator or freezer) and use within 2 months.

To use:

1. Add 1 cup cool water to 1/2 cup white sauce mix in a small saucepan.

2. Stir continually while cooking over a low heat. Stir with a wooden spoon until smooth.

3.Season as desired.

Yield about 1 1/2 cups Cream or white sauce

(If you're wondering, the reason you use a wooden spoon is so that you don't scrape anything off the bottom of the pan that is overcooked or brown.)

Best Pennywise Tip? Use all of the recipe ideas above!

You wouldn't want to add a lot of Cream Sauce to your meals if you're dieting but moderation is the key.

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