White Sauce
This sauce comes from the “New England” section of Betty Crocker’s Dinner for Two Cook Book, from 1958. It’s a versatile recipe that is also a fundamental building block in many culinary creations. Adjust the thickness by varying the butter and flour quantities. This simple base sauce is reminiscent of béchamel, a beloved French creation of the 17th century; béchamel is sometimes even simply called “white sauce.”
- 1 tablespoon butter (for Thin; 2 tablespoons for Medium, ¼ cup for Thick)
- 1 tablespoon flour (for Thin; 2 tablespoons for Medium, ¼ cup for Thick)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup milk
Melt butter over low heat in a heavy saucepan. Wooden spoon is helpful for stirring.
Blend in flour, seasonings. Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat. Stir in milk. Bring to a boil, stirring constantly until thickened. Boil for 1 minute. Makes 1 cup.