2 tbsp butter
2 tbsp flour
1 cup milk
1 salt & pepper to taste
Directions
Contributed to the echo by: Merrilyn Vaughan Originally from: Betty
Crocker's Cookbook BASIC WHITE SAUCE
Blend milk and flour. Add butter [melted]. Mix together. Heat on
medium in 'nuker about one minute. Stir. Repeat till reaches desired
thickness.
Variations:
Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp.
spice sauce such as teriyaki or Worcestershire, etc. .
Red - add 3 Tbls. ketsup.
Curry - 1/2 tsp. curry powder.
Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne.
Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea
food.
Servings: 4 servings
Basic White Sauce W/Variations Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Recipes as a concept can be traced back into ancient history, at least as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient cook books were just simple hieroglyphic instructions for preparing food.
Later on, in Roman times around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius informs us how the ancient cooks made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Later on in the 1400s, the Crusaders brought back many new spices and herbs from Arab cooking, including spices such as basil and rosemary. These new foods and spices led to a torrent in manuscripts on cooking, some of which still exist in private libraries. By the advent of the twentieth century, recipe books are increasing in popularity mostly due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Basic White Sauce W_Variations recipe.
