WHITE SAUCE (FOR VEGETABLES)
This classic white sauce recipe, adapted from a 1918 cookbook, is a versatile and comforting addition to any meal. It's a simple combination of butter, flour, milk, and seasonings, creating a creamy and rich sauce perfect for coating vegetables. This easy-to-make sauce adds a touch of elegance and flavor to everyday dishes, making them more satisfying.
Ingredients
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 cup Milk
- Fresh parsley, chopped (optional) (Quantity estimated (not specified in original recipe))
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Instructions
- 1Place the butter in a saucepan over medium heat. Stir until the butter is completely melted.
- 2Whisk in the flour, salt, and pepper until smooth. Cook, stirring constantly, for about 1 minute to cook out the raw flour taste.
- 3Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue to stir until the sauce thickens, about 5-7 minutes.
- 4If desired, stir in the chopped parsley. Serve immediately over creamed vegetables such as potatoes, celery, onion, or peas.
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