White Sauce

Ingredients - depends on viscosity

Medium (yield: 1 cup)

• 2 tbsp. butter or margarine
• 2 tbsp. all-purpose flour
• 1/4 tsp. salt
• 1 cup milk
• The Green House Volume Shortcut (for planning)
  • 1# (whole pkg) butter est. $1.50
  • 2 cups all-purpose flour est. $.50 (could grind wheat berries, not for savings but for nutrition
  • 4 tsp. coarse natural sea salt est .$25
  • 1 gallon (whole container) homo milk est $2.00
  • few healthy squeezes of Concentrace Ionic Minerals

Thick (yield: 1 cup)

• 3 tbsp. butter or margarine
• 4 tbsp. all-purpose flour
• 1/4 tsp. salt
• 1 cup milk

Thin (yield: 1-1/2 cups)

• 1 tbsp. butter or margarine
• 1 tbsp. all-purpose flour
• 1/4 tsp. salt
• 1-1/2 cups milk

Process

1. Melt butter or margarine in saucepan over low heat.

2. Blend in flour, salt, and dash white pepper.

3. Add milk all at once. Cook quickly, stirring constatnly, till mixture thickens and bubbles - wooden spoon is handy. Important! For large volumes, you cannot let the mixture sit on high heat - this burns the bottom and causes a bad taste to permeate the mixture. Keep the heat on medium to medium high and stir constantly.

4. Remove sauce from heat when it bubbles. If sauce cooks too long, it becomes too thick and the butter separates out. To repair: Add more milk and cook quickly, stirring constantly, till sauce bubbles.

5. Choosing which to make: Make Medium White Sauce for sauces scalloped and creamed dishes. Make Thin sauce for soups, creamed vegetables; Thick for croquettes, souffles.