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October 1998 Issue
Sensational Sauces
by Philip R. Gantt
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Basic White Sauce

White sauces are gentle in flavor and may be used with vegetables, chicken, many types of fish, or other foods which are mild in flavor. The basis of a white sauce is cream or milk. Cream will make the sauce richer in texture and flavor. The diet conscious may substitute low fat milk. The seasonings should also be subtle in flavor so as compliment rather than overpower the flavor of the food it is used on.

This basic white sauce can be used as the base for a variety of sauces limited only by the imagination. You may flavor it with a bit of tarragon or other herbs for variety.

  • 2 T. butter
  • 2 T. flour
  • 1 cup milk or cream
  • 1 tsp. lemon juice
  • 1 tsp. sherry
  • ΒΌ tsp. dried tarragon
  • 1 T. chopped parsley
Melt the butter in a saucepan and add the flour to form a roux. To the roux, slowly add the milk or cream, stirring constantly. When the sauce has thickened, add the lemon juice, sherry, tarragon and parsley. Serve hot.
  • Yields: 1 cup
  • Preparation Time: 10 minutes
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