Our Test Kitchen's White Sauce enhances many kinds of veggies. In the photo on the opposite page, we topped cooked broccoli florets with the Lemon Chive Sauce variation.
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- Dash pepper
- 3/4 cup milk
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2/3 cup.
Originally published as White Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p128
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