Basic White Sauce Recipe

Here's a recipe that's been long promised to several people, so I thought I'd finally get it posted. I use it often to make home made mac and cheese and as a canned cream soup alternative.

THIN
1 T Butter
1 T Flour
1/4 tsp. salt

MEDIUM
2 T Butter
2 T. Flour
1/4 tsp. salt

MEDIUM-THICK
3 T Butter
3 T flour
1/4 tsp. salt

THICK
4 T Butter
4 T Flour
1/4 tsp. salt

Melt butter in heavy saucepan over medium heatuntil bubbly. Use a wire whisk to work in flour and salt until smooth.

Stir in 1 Cup milk, stock or combination

OPTIONS:

*CHEESE SAUCE
Add 1/2 cup grated sharp cheese and 1/4 tsp dry mustard ( I use MEDIUM thickness for mac & cheese)

*TOMATO SAUCE
Use tomato juice as liquid; add dash each of garlic salt, onion salt, basil and oregano

*CELERY SAUCE
Saute 1/2 cup chopped celery and 1 T finely chopped onion in butter before adding flour.

*CHICKEN SAUCE
Use chicken broth or bouillon as half the liquid. Add 1/4 tsp poultry seasoning or sage and diced cooked chicken if available.

*MUSHROOM SAUCE
Saute 1/2 cup chopped mushrooms and 1 T finely chopped onion in butter before adding flour.

Makes slightly over 1 cup. MEDIUM-THICK compares to undiluted condensed soups and is approximately the same amount as a one 10 oz. can.