Cream Sauce

A mild, creamy white sauce adaptable to creamed soups and casseroles. Delicious.

6 T. butter
1/2 c. flour
4 c. milk
1 1/2 tsp. salt
1 tsp. sugar
1/8 tsp. pepper

In medium saucepan, melt butter over MED-HI heat. When butter starts to bubble, whisk in flour. Keep stirring, creating a paste, for 30 seconds. Slowly whisk in milk. Stir constantly until thick and creamy. Add salt, sugar, and pepper. Remove from heat.

1 comment:

Emily said...

I never thought to add sugar to my cream sauce, I'll have to try that. Thank you for the suggestion. :)

I like to make mine with half chicken broth and half milk for extra flavor- so yummy.