Wednesday, November 08, 2006

White Sauce

This is a great sauce recipe for pastas, casseroles, to pour over chicken, etc. It's pretty versatile, and you can change it to suit the flavor you desire.

1. Melt 2 TBSP butter/margarine over low heat.
2. Add in one of the following:
  • (this is my favorite) Good Seasons' Garlic & Herb seasoning packet
  • one Hidden Valley Ranch packet
  • condensed soup seasoning packet
  • 2 TBSP flour with at least 1 tsp of desired seasoning (rosemary, garlic, oregano, etc.) + salt & pepper to taste all mixed together
3. Stir together to form smooth paste.
4. Pour in 12-16 oz. (300-500g) milk
5. Add 8 oz. whipping cream (optional)
6. Melt in 2-4 oz. cheese if desired (any flavor- monterey jack, mozzerella, cheddar, hot pepper jack, it's all good!)
7. Bring to low boil. As it boils, it will begin to thicken. After 1-2 minutes of boiling (you should be able to visually see it thickening), remove from heat and set aside.

Now you can pour it over cooked pasta, use it in a casserole, or use as desired.

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