Tuesday, January 27, 2009

White Sauce

Here is a recipe for a white sauce that replaces the cream of soup cans that are loaded with salt and an easy way to make. You can use this for a variety of things, (fettucini alfredo, scalloped potatoes, chicken tettrazini, chicken noodle casserole, and many many more).

3/4 c. butter
3/4 c. flour
6 c. milk (warmed) (I put in microwave for 2 minutes)
6 cubes bouillon

Over low heat melt butter and then add flour and stir till smooth.  Add warm milk and stir till thick (takes about 30 minutes, be careful not to scorch).  Add bouillon and stir till dissolved.

1 1/2 c. is equal to 1 can of soup.

You can make this a low fat version by using skim milk. 

It is not recommended to freeze this but you can refrigerate for a few days.  You can freeze if it is combined with other foods, it will be fine.