Sauces and gravies are not difficult if you begin with these basic recipes. As you become more expert, you can develop your own variations.
1 cup
| Thin | Medium | Thick | |
| Fat (tablespoons) | 1 | 1 or 2 | 2 or 3 |
| Flour (tablespoons) | 1 | 2 | 3 or 4 |
| Salt (teaspoon) | ¼ | ¼ | ¼ |
| Milk (cup) | 1 | 1 | 1 |
Melt butter, margarine, or other fat in heavy saucepan. Blend in flour until smooth. Add salt. Add milk slowly, stirring rapidly to prevent lumping. Bring mixture to a boil, stirring constantly. Reduce heat and cook 1 minute, stirring constantly. Remove from heat.
Thin white sauce is used in cream soup, gravy, and in creamed and scalloped vegetables, eggs, fish, and meat.
Medium white sauce is also used in gravy and in creamed and scalloped vegetables, eggs, fish, and meat.
Thick white sauce is used in hollandaise sauce and as a binder for croquettes and souffles.
Variations
Cheese sauce.—Add 1 cup of finely grated cheese to 1 cup hot white sauce, either thin or medium. Stir until cheese is melted, taking care not to overcook.
Egg sauce.—To 1 cup of hot medium white sauce add: 3 chopped, hard-cooked eggs; 1 tablespoon lemon juice; a few drops of yellow food coloring, if desired. Stir.
Onion sauce.—Use proportions for medium white sauce. Brown ½ cup of finely chopped onion in fat before adding flour; then continue as directed above. Add white pepper, as desired.
For a thin gravy use 1 tablespoon each of flour and fat or drippings to each cup of liquid; for a medium gravy use 2 tablespoons of flour and 1 or 2 tablespoons of fat or drippings, as desired. If drippings are scant, add a bouillon cube or a little meat extract to the liquid.
Method 1.—Use with fat or with drippings containing only fat and browned crusty bits. Measure fat or drippings. Stir flour into fat; brown over low heat. Add liquid slowly, stirring constantly. Cook until thickened, stirring occasionally. Season to taste.
Method 2.—Use with fat or drippings containing a considerable amount of liquid. Measure drippings; if necessary add water to make desired amount of liquid. Heat. Combine flour with an equal amount of cold water by stirring or shaking until smooth. Stir slowly into hot liquid. Cook until thickened, stirring occasionally. Season to taste.
About ¾ cup
½ cup mayonnaise or salad dressing
1 tablespoon chopped olives
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 tablespoon chopped sweet pickle
Combine all ingredients and mix well. Chill. Serve with fish.
About 1 cup
⅓ cup honey
1 tablespoon cornstarch
1 teaspoon grated orange rind
½ cup orange juice
¼ cup water
2 tablespoons butter or margarine
Combine honey, cornstarch, and orange rind in a heavy saucepan. Stir in orange juice and water. Bring to a boil; add fat and blend well. Cool slightly. (Sauce thickens as it cools.)
Can be spooned over warm gingerbread or other desserts.
About 1 cup
1 cup sour cream
1 tablespoon chopped fresh or frozen chives or green onion tops
¼ teaspoon salt
3 drops worcestershire sauce
White pepper, as desired
Combine all ingredients thoroughly at least 2 hours before serving. Refrigerate. Serve at room temperature or slightly chilled.
Can be served with broccoli or baked potatoes.
About 2 cups
1 can (10½ ounces) condensed cream of vegetable, celery, or mushroom soup
½ cup half-and-half or table cream
Combine ingredients and heat.
Serve over vegetables, meats, or fish.
About 1 cup
1 cup thick white sauce, made with 3 tablespoons flour and 3 tablespoons fat (p. 57)
2 egg yolks, slightly beaten
2 tablespoons lemon juice
Make 1 cup of thick white sauce. Add a little hot white sauce to beaten egg yolks; then stir egg mixture into remaining white sauce. Cook 1 minute over low heat.
Stir in lemon juice. Serve immediately.
Can be served with asparagus, broccoli, or spinach.
Note: Use yolks from clean, sound-shelled eggs in this recipe.
About ⅓ cup
¼ cup melted butter or margarine
¾ teaspoon salt
¾ teaspoon paprika
1 tablespoon lemon juice
2 teaspoons prepared horseradish
Mix all ingredients well.
Serve hot over vegetables or fish.