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White Sauce and Cheese Sauce

Guest Author - Sandy Moyer

White Sauce

  • 2 T. butter or margarine
  • 2 T. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup milk

Preparation -
Place the butter or margerine in a 1 quart glass bowl or measuring cup. Microwave on full power for about 45 seconds or until melted. Whisk in the flour and seasonings. Add the milk and whisk until smooth. Microwave on full power for about 3 minutes or until the sauce is thickened. Whisk again. Use as a base for cheese sauces, in creamed chopped beef, in creamed vegetables, in casseroles or whenever a basic white sauce, or roux, is called for.

Cheese Sauce
As soon as the white sauce is thickened, whisk in 1/2 cup shredded Cheddar cheese, Monterey Jack cheese or pasturized process cheese. Microwave for another 30 seconds, or until the cheese is completely melted. Use this cheese sauce for macaroni and cheese, on vegetables such as broccoli and cauliflower, as a baked potato topping, etc. Adjust the amount of cheese according to taste.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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