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.
- 1 tablespoon butter
- 1 tablespoon King Arthur Unbleached 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.
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.