RECIPES
BASIC WHITE SAUCE
| THIN | MEDIUM | THICK | |
|
|
|
| |
Tablespoon(s) | 1 | 2 | 3 | |
butteror margarine | ||||
|
|
| ||
|
|
|
| |
Tablespoon(s) | 1 | 2 | 3 | |
| ||||
|
|
| ||
cup(s)milk | 1 | 1 | 1 | |
|
|
|
| |
teaspoon(s)salt | 1⁄4 | 1⁄4 | 1⁄4 | |
teaspoon(s)pepper | 1⁄8 | 1⁄8 | 1⁄8 |
Place butter in Fondue Pot. Turn temperature dial to 200°F and allow butter to melt. Add flour and stir until smooth. Cook 1minute, stirring constantly. Gradually add milk. Cook, stirring constantly,until thickened and bubbly. Stir in salt and pepper.
Yield: 1 cup
BASIC WHITE SAUCE VARIATIONS
CHEESE SAUCE
Stir in 1 cup (4 ounces)gratedcheese(Cheddar,Swiss,American).Reduceheat to Warm and stir until cheeseis melted.
CURRY SAUCE
Stir in 1 teaspooncurry powder.
DILL SAUCE
Stir in 1 teaspoondried dillweed.
GARLIC SAUCE
Mince one clove garlic.Cook in butterfor 1 minute.Continueas directed.
PARMESAN SAUCE
Stir in 1⁄4 cup gratedParmesancheese.
POT ROAST GRAVY
1⁄4 cup cold water | 1⁄4 | teaspoonsalt |
2 | 1⁄4 | teaspoonpepper |
1 cup broth from pot roast |
|
|
Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir flour mixture into broth. Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Yield 11⁄4 cups
