This sauces can be made in several
thicknesses and is the basis of lots of other sauces.
Below is a chart with the proportions necessary for making this sauce in
Melt butter in heavy saucepan. Blend in flour and salt, and cook, stirring until bubbly. Using wire whisk, stir in liquid. Cook just until smooth and thickened.
CHEESE SAUCE: Use milk as liquid. Add 1/2 c grated cheddar cheese after milk.
MUSHROOM SAUCE: Use milk as liquid. Add 1/4 c. chopped mushrooms and 1 T finely chopped onion in butter before adding flour.
CELERY SAUCE: Use milk as liquid. Add 1/2 c. chopped celery and 1 T. onion to butter before adding flour.
CHICKEN SAUCE: Use chicken broth as half the liquid. Add 1 t. poultry seasoning or sage to season.
Using the pan you prepared your meat in,
drain all fats from the bottom of the pan except 1-4T.
Using the proportions listed in basic white
sauce. Stir in the flour, making
sure to loosen the “browning” in the bottom of the pan.
Season with salt and pepper.
Add liquid.. Milk for milk gravy; water for
regular gravy, or do not add salt and use the water you cooked potatoes in for
mashed potatoes. It is already
salted and will also add the starches and nutrients from the potatoes to your
gravy. Cook until smooth and
You can add onions or mushrooms to the meat
drippings for more flavorful gravy.
BASIC TOMATO SAUCE:
You can make your own “Italian” sauce by
using the basic white sauce recipe and substituting tomato juice for the liquid.
To the butter, saute 1/4 c. chopped onion, 1
clove garlic minced. Add 1/2 T.
oregano, 1/2 T. sweet basil, and 1
T. Parsley to the sauce.
You can also add 1/4 c. parmesan cheese to give a extra flavor to your sauce.
BASIC FRUIT SAUCE:
1 T. Cornstarch
Combine cornstarch and sugar. Gradually stir in fruit juice or liquid til well blended. Cook over low heat (being careful not to scorch) or in the top of a double-boiler over boiling water in the bottom.