FatFree Home
FatFree Recipe Archive
More sauces recipes from FatFree

basic-white-sauce recipe

Date:    Sat, 21 Jan 95 09:30:17 PST
 From:    artemis@netcom.com (Michelle Dick)
 A recipe from Harriet Roth's _Deliciously Low_
 Basic White Sauce
 3 pre-frozen cubes of reduced stock or 3 T vegetable stock
 4 T unbleached flour
 1 slice onion or 1 t chopped shallots
 2 cups nonfat milk
 1/3 cup dry nonfat milk
 1 bay leaf
 1/2 t thyme, crushed
 1/2 t white pepper
 1 t vegetable seasoning
 2 T dry sherry, sauterne, or vermouth
 Heat stock in nonstick saucepan over medium heat.  Add flour and
 onion; blend with a wooden spoon or whisk.
 Simmer over low heat for several minutes, stirring constantly.  Do not
 allow to brown.
 Remove from heat, add milks, bay leaf, thyme, white pepper, and
 vegetable seasoning.  Return to heat, stirring constantly until
 mixture coats the spoon.  If desired, add wine and simmer 5 minutes
 more to evaporate alcohol. [ahem .... this won't really get rid of all
 the alcohol -mrd]
 Remove onion and bay leaf.
 Cover and store until used, or place in an airtight container and
 refrigerate for several days, or freeze for future use.
 Serving Suggestions: This sauce be used over 8 cups of steamed
 vegetables such as broccoli florets, diced potatoes, quartered
 musrhooms, peas, asparagus, or sliced carrots.  To serve, place
 vegetables in a shallow ovenproof serving dish.  Drizzel sauce over
 vegetables, sprinkle with 2 T Sap Sago cheese or with Hungarian
 paprika and place under broiler to brown lightly before serving.
 kwlacto lacto