You are here: Seasoned Cooking » All Issues » October 1998 Issue » This Article » Page 4
 
October 1998 Issue
Sensational Sauces
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

www.LightLiving.com

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what www.LightLiving.com is all about. Healthy living is...

The Executive Chef

Theme menus with free recipes, food related links, a recipe forum to request and exchange recipes, and if your website is food related apply for m...

Cookbook Resources

Recipes and resources for busy cooks! Our 3, 4 and 5-ingredient cookbooks offer recipes for every taste. Site includes more than 50 cookbooks, reci...

Recipe Manager: Your Cooking Companion!

Organize and browse your recipes with ease and analyse their nutrient contents. (freeware Software).

Fondue

Learn all about fondue. Information on cooking and serving fondue, fondue etiquette, fondue sets, and fondue recipes. Everything you need to know a...
 

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
 
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.