Cookin: White Sauce

[Guest guest]

Here's one I'm going to use for our family's traditional creamed

onions. For some unknown reason, I was nominated to make the cream

sauce many years ago, and it remains my job. I make a soy version for

half the onions, and a dairy version for the other half.

 

Again, I estimated the servings; I figured 1/4 to 1/2 cup per person

is very generous.

Ellen

 

* Exported from MasterCook Mac *

 

White Sauce

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p69

Serving Size : 8 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons soy margarine

0r sesame oil or olive oil

3 tablespoons flour -- *

1 cup liquid -- ** to 1 1/2 cups

 

Also in Heart of the Home, Ann Jackson (1995) p29

 

 

* As for flour, you have many choices here Whole wheat or unbleached

white flour are the old standbys. Try check-pea flour, rice flour, or

cornmeal for a change. Don't forget arrowroot, kudzu, or cornstarch

as thickeners.

 

** This is a good time to clean out your refrigerator. You may use

water, soymilk, or water that was used to steam vegetables. Tomato

juice is delicious. Don't be afraid to stir in some chutney, chili

sauce, sweet and sour sauce, prepared mustard, vegetarian

Worcestershire sauce, or hot sauce. Flat beer, wine, or sherry work

too.

 

Yield: 1 1/2 to 2 cups.

 

Melt the margarine over low heat in a cast-iron skillet or saucepan.

Make sure it doesn't burn. Add the flour and stir until you have a

nice paste. (You have just done something very French, called making

a " roux " . Keep on stirring until the flour has had a little time to

roast, giving it some flavor. Slowly stir in the liquid until all the

lumps are gone and the mixture starts to thicken. THis takes a few

minutes of careful attention.

 

Hints:

 

1. If your sauce just won't thicken, don't despair. In a small bowl,

mix 1 tablespoon of cornstarch or flour with cold water until

completely dissolved.Add this to the gravy, and it should thicken

right up.

 

2. If your sauce is thick and lumpy and you are having a hard time

stirring, use a good wire whip and make it easy on yourself.

 

If after all these directions, you think this is hard, believe me, it

isn't. instead of washing away the making of a great gravy, add a

handful of flour, a little water, and it's magic!

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 49 Calories; 4g Fat (79% calories from fat); 0g Protein;

2g Carbohydrate; 0mg Cholesterol; 51mg Sodium

Food Exchanges: 1 Fat

 

NOTES : Here is the basic recipe for a plain white sauce from which

you can build almost any sauce or gravy. The best gravy always starts

with the " drippings " left in a frying pan after frying or sauteing

something. Instead of rinsing out the pan, use it for the base of

your sauce. If you have no drippings, use sesame or olive oil to

saute the sauce ingredients (onions, mushrooms, soy sausage, seeds,

or nuts). For a more delicate herb sauce, use only soy margarine, as

oil is a bit heavy tending to hide the flavors.

 

 

 

Nutr. Assoc. : 0 0 0 1582

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