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Melt fat in a heavy saucepen. Slowly add flour. Do not brown. Add milk and salt. Stir or wisk constantly until thick.
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For extra rich sauce, use half milk and half stock. Cut down on salt if stock is salty. A drop of yellow food color gives richer color. This may also be cooked in a double boiler to keep from burning.
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Cheese Sauce;
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1 cup medium white sauce.
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1/2 cup sharp cheddar cheese.
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Heat white sauce. Add cheese. Stir until melted.
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Horseradish Sauce:.
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1 cup medium white sauce.
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3 tablespoons prepared horseradish.
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Heat white sauce. Stir in horseradish.
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Mushroom Sauce:.
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1 cup medium white sauce (made with half milk and half stock).
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1 3oz can chopped mushrooms, undrained.
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1 teaspoon pale dry sherry.
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Heat white sauce. Stir in remaining ingredients and serve.
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Mustard Sauce:.
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1 cup medium white sauce.
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1 teaspoon prepared mustard of your choice.
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Heat white sauce. Stir in mustard and serve.