Many recipes of all sorts call for a thickening, creamy ingredient. Often this ingredient is a “cream of” soup of some sort. Just think of all the casseroles and side dishes you make. One that comes to mind right away is the classic holiday favorite, Green Bean Casserole.
But, many of us just aren’t comfortable dumping in a can of cream of chicken, cream of mushroom, or cream of anything soup just because it’s handy. Not only is it expensive, but the ingredients leave much to be desired.
If you want to save money and control the ingredients in your recipes, you need to replace those prepackaged additives that are the basis of so many recipes ever since the invention of canned soup.
For everything from Green Bean Casserole to Macaroni & Cheese to gravies to cheese sauces, these white sauce recipes will be your new beginnings for every recipe you make that needs a smoothy, creamy touch. You may just have bought your last can of soup!
Thick white sauce:
- 3 Tbsp butter or margarine
- 4 Tbsp all purpose flour
- dash salt
- 1 cup milk or chicken broth
Medium white sauce:
- 2 Tbsp butter or margarine
- 2 Tbsp all purpose flour
- dash salt
- 1 cup milk or chicken broth
Thin white sauce:
- 1 Tbsp butter or margarine
- 1 Tbsp all purpose flour
- dash salt
- 1 cup milk or chicken broth
Put medium sauce pan over low heat and add butter.
Sprinkle in flour and salt while whisking; continue whisking for 1 minute.
Continue whisking while pouring in all milk or chicken broth.
Whisk constantly while cooking until sauce gets thick and bubbly.
Sprinkle in flour and salt while whisking; continue whisking for 1 minute.
Continue whisking while pouring in all milk or chicken broth.
Whisk constantly while cooking until sauce gets thick and bubbly.
These recipes are simple to make and can replace all those cream of soups and sauce packets you have in your pantry now. Save money and control the ingredients in your cooking with old fashioned white sauces.