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Article: Unimpeachable sauce will roux the day
- Article from:
- Chicago Sun-Times
- Article date:
- November 30, 1989
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Although there are hundreds, possibly thousands of different
sauces, almost all can be divided into a few major groupings. White
sauce is one of these basic or "mother" sauces, from which many
others may be prepared.
Depending on the proportions of flour and butter to liquid used
in the preparation, white sauce can range from very thin to very
thick. Medium white sauce is the type used to make sauces and
creamed dishes. Thicker white sauce binds ingredients or forms the
base of souffles; thinner versions provide the foundation for cream
soups.
Medium white sauce is prepared using 2 tablespoons fat, 2
tablespoons flour and 1 cup of milk. For best results, it should be
prepared in a ...