The Classic Cream Sauce
From the Kitchen of: Boomer
Source: McCall's Cooking School
1/4 C. butter or margarine
1/4 C unsifted all-purpose flour
1/2 Tsp salt
1/8 Tsp pepper
2 C. milk or light cream
* In a heavy, medium-size saucepan, slowly heat butter just until melted, not browned, stirring with wooden spoon. Remove from heat.
* Gradually add flour, salt and pepper; stir until smooth. (combining fat and flour first prevents lumping.)
* Add milk, stirring to mix well. Return to heat. Over medium heat, bring to boiling, stirring constantly, until thickened; reduce heat; simmer 3 minutes, stirring.
* (Sauce must come to a boil and be held there briefly to cook flour so it thickens sauce and does not have a raw taste.)
Makes 2 cups
* VARIATIONS: CHEESE SAUCE add 1/2 tsp. dry mustard, 2 cups grated sharp cheddar cheese and dash cayenne to white sauce. Stir over low heat until cheese melts and sauce is smooth.
* DELUXE CREAM SAUCE: In medium bowl, beat 2 egg yolks. Stir in about 1/2 cup of the hot white sauce; mix well. Return egg-yolk mixture to rest of sauce in saucepan, stirring constantly. Cook, stirring over low heat until thickened; do NOT boil. To keep sauce hot, cover and place over hot water.
* HORSERADISH SAUCE: Add 1/3 cup undrained prepared horseradish, 1 T. lemon juice and dash cayenne to basic sauce. Heat stirring to combine. NOTE: Stir constantly for a sauce that is very smooth; this will also prevent it from becomming too thick. Taste before serving to correct seasoning. For a richer flavor, stir in a Tbsp. of butter just at the end.
From the Kitchen of: Boomer
Source: McCall's Cooking School
1/4
1/4
1/2
1/8
2
* In a heavy, medium-size saucepan, slowly heat butter just until melted, not browned, stirring with wooden spoon. Remove from heat.
* Gradually add flour, salt and pepper; stir until smooth. (combining fat and flour first prevents lumping.)
* Add milk, stirring to mix well. Return to heat. Over medium heat, bring to boiling, stirring constantly, until thickened; reduce heat; simmer 3 minutes, stirring.
* (Sauce must come to a boil and be held there briefly to cook flour so it thickens sauce and does not have a raw taste.)
Makes 2 cups
* VARIATIONS: CHEESE SAUCE add 1/2 tsp. dry mustard, 2 cups grated sharp cheddar cheese and dash cayenne to white sauce. Stir over low heat until cheese melts and sauce is smooth.
* DELUXE CREAM SAUCE: In medium bowl, beat 2 egg yolks. Stir in about 1/2 cup of the hot white sauce; mix well. Return egg-yolk mixture to rest of sauce in saucepan, stirring constantly. Cook, stirring over low heat until thickened; do NOT boil. To keep sauce hot, cover and place over hot water.
* HORSERADISH SAUCE: Add 1/3 cup undrained prepared horseradish, 1 T. lemon juice and dash cayenne to basic sauce. Heat stirring to combine. NOTE: Stir constantly for a sauce that is very smooth; this will also prevent it from becomming too thick. Taste before serving to correct seasoning. For a richer flavor, stir in a Tbsp. of butter just at the end.
Find this recipe at:
http://www.50plusfriends.com/cookbook/sauces/clascrmsau.html
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