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 With Variations Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into distant history, certainly as far as ancient Egypt, and possibly even further. In practice though, mostly, these early recipes were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During the time of the Romans a roman called Apicius created some scripts detailing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs made use of a good variety of aromatic flavours, including many that are still in use today for example basil, mint and asafoetida. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new tastes led to an outbreak in manuscripts on cooking, the majority of which are now in private libraries. Over the next few hundred years, the powerful and rich competed to lay on the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes common in their social group. When we get to the 1900s, cookbooks are highly popular mostly as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Basic White Sauce With Variations recipe.
