Our Recipe Collection
White Sauce
WHITE SAUCES
Ingredient Thin Medium Thick
Margarine or Butter 1 Tbsp 1 ½ Tbsp 2 Tbsp.
Hodgson Mill Pure Corn Starch 2 tsp. 1 Tbsp. 2 ½ Tbsp.
Milk 1 cup 1 cup 1 cup
Salt ½ tsp ½ tsp ½ tsp
Pepper 1/8 tsp 1/8 tsp 1/8 tsp
Melt butter in sauce pan. Blend in Hodgson Mill Pure Corn Starch, salt and pepper. Gradually add milk. Heat to boiling for 2 minutes stirring constantly.
Thin White Sauce: For soups add 1 ½ cups chopped, cooked vegetables to 2 cups sauce.
Medium White Sauce (each of these recipes serves 4):
Creamed Vegetables:
Combine 2 cups drained, cooked vegetables, diced meat, flaked fish, or 4 sliced hard boiled eggs with 1 cup sauce.
Scalloped Dishes: Place creamed vegetables in greased baking dish. Sprinkle with ½ cup bread crumbs mixed with 1 Tbsp. melted butter or margarine. Bake in 375º oven 20 minutes or until crumbs are browned.
Vegetable Soufflés: Prepare Medium Sauce as above. Remove from heat. Add 1 cup shredded cheddar cheese and stir until melted. Stir in 1 cup cooked broccoli, green peppers, or cauliflower. In a bowl, beat egg whites with a fork until combined. Add to vegetable mixture. In a small mixing bowl, beat egg whites on hig speed until stiff peaks form. Gently fold egg whites into vegetable mixture. Pour in ungreased 1 ½ quart soufflé dish or an 8”x8”x2” baking dish. Bake in 350ºF oven 25-30 minutes or until knife inserted in center comes out clean.
Thick White Sauce:
Croquettes: Combine 2 cups chopped meat or flaked fish, ¼ cup bread crumbs, 1 egg and 1 cup Thick White Sauce. Chill. Shape into 8 croquettes. Cook in ¼ inch of oil over medium heat until brown on all sides. Drain on paper towel. Serves 4.