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White Sauce

 White Sauce
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.
5 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • Dash pepper
  • 3/4 cup milk

Directions

  • 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.
Editor’s Note: Cheese Sauce: Prepare as directed, omitting salt. Add 3/4 cup shredded cheddar, Swiss, American or Gruyere cheese; cook and stir over low heat until cheese is melted. Yield: 1 cup. Herb Garlic Sauce: Prepare as directed, except saute 1/2 teaspoon minced garlic in the melted butter for 1-2 minutes or until tender. Stir in 1/4 teaspoon herb of your choice (caraway seed, celery seed, dried basil, oregano or rubbed sage) with the flour. Yield: 3/4 cup. Lemon Chive Sauce: Prepare as directed. Stir in 1 tablespoon minced chives and 1/2 teaspoon finely shredded lemon peel. Yield: 3/4 cup. Parmesan Sauce: Prepare as directed, omitting salt. Add 1/4 cup grated Parmesan cheese; cook and stir over low heat until cheese is melted. Yield: 2/3 cup.

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White Sauce (continued)

Nutritional Facts: 1 serving (2 tablespoons) equals 48 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 100 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.