Sunday, November 2, 2008

White Sauce (for au gratin potatoes)

Medium White Sauce (makes 2 1/2 cups)

Melt 4 tablespoons butter in saucepan over low heat. Blend in 4 tablespoons flour, 1/2 teaspoon garlic salt (regular salt is fine too!) and a dash of fresh ground black pepper. Add, all at once 2 cups of  half and half or whipping cream. Cook quickly, stirring constantly with a a silicone spatula or a whisk until mixture thickens and bubbles. At this point, it's finished, you're making cheese sauce, such as for (Au Gratin potatoes) add 2 cups shredded sharp cheddar cheese, stirring to melt the cheese.

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