Basic White Sauce [Canned Soup Replacement]
More-with-Less Cookbook, Doris Janzen Longracre
Medium-thick compares to undiluted condensed soups and makes approximately the same amount contained in one 10 ounce can.
For a Thin Sauce
Melt 1 T butter in a heavy saucepan. Blend in 1 T sweet rice flour and 1/4 t. salt cooking and stirring until bubbly. Using wire whisk to prevent lumps, stir in 1 cup of milk, stock or combination of both. Cook just until smooth and thickened. Makes slightly over 1 cup.
For a Medium Sauce
Melt 2 T butter in a heavy saucepan. Blend in 2 T sweet rice flour and 1/4 t. salt cooking and stirring until bubbly. Using wire whisk to prevent lumps, stir in 1 cup of milk, stock or combination of both. Cook just until smooth and thickened. Makes slightly over 1 cup.
For a Medium-thick Sauce - Substitute for Canned Condensed Soup
Melt 3 T butter in a heavy saucepan. Blend in 3 T sweet rice flour and 1/4 t. salt cooking and stirring until bubbly. Using wire whisk to prevent lumps, stir in 1 cup of milk, stock or combination of both. Cook just until smooth and thickened. Makes slightly over 1 cup.
For a Thick Sauce
Melt 4 T butter in a heavy saucepan. Blend in 4 T sweet rice flour and 1/4 t. salt cooking and stirring until bubbly. Using wire whisk to prevent lumps, stir in 1 cup of milk, stock or combination of both. Cook just until smooth and thickened. Makes slightly over 1 cup.
Options:
Cheese Sauce: Add 1/2 cup grated 'nippy' cheese and 1/4 t. dry mustard.
Mushroom Sauce: Saute 1/4 cup chopped mushrooms nad 1 T finely chopped onion in butter before adding flour.
Celery Sauce: Saute 1/2 cup chopped celery and 1 T finely chopped onion in butter before adding flour.
Chicken Sauce: Use chicken broth or bouillon as half the liquid. Add 1/4 teaspoon poultry seasoning or sage, and diced cooked chicken if available.
