No Cooking ‘Know-How’ Arsenal is Complete Without this Versatile Favorite!
January 31, 2009
Today, it’s back to basics. I’ll show you how to make a basic white sauce. It’s fantastic for making casseroles or sauces for fish, meat or chicken.
- ¼ stick (approx 1 ounce) butter
- 1¼ TBSP flour (Rye flour is used here, but you may use an alternative flour or corn starch, arrowroot, etc)
- 2 cups raw organic milk
- Few pinches of Himalayan Salt (available through Mercola.com)
- Fresh dill, parsley, black pepper, garlic, basil, or other herbs, depending on what sauce will be used with (optional)
- Melt butter in small saucepan.
- Add in flour or starch and stir, letting it bubble and combine well.
- Pour in ½ cup of milk initially and whisk in well, to dissolve lumps.
- Add in remaining 1½ cups milk and mix well.
- Bring to simmer, whisking frequently. This will thicken up.
- Simmer a couple minutes more, whisking often.
- Mix in a few pinches of Himalayan salt.
That’s your basic sauce recipe. There are several ways you can go with it from this point, depending on what dish you’ll be using it with. For example, add some fresh dill and chopped parsley if making a sauce to go over salmon, or some black pepper and garlic for a sauce to go over chicken. It can be poured into/over a casserole, flavored accordingly with garlic, basil or whatever herbs and seasonings you like.
What a great recipe to have in your arsenal of basic cooking know-how! Enjoy.