[ Home ] [ Recipes ] [ Shirley's collected recipes ][Mom's Recipes]
White Sauces
Note: Since white sauces are used so frequently in fish and vegetable recipes, and since they are often a 
base for other sauces, I am forced to look for a lighter, less fattening version.

Then there is the confusion among bechamel, mornay, and veloute. The differences amount to heavy v. light
cream, milk v. chicken or fish stock, egg or lemon juice. 

This work-in-progress is an amalgam of recipes from Joy of Cooking, Mystic Seaport's Seafood 
Secrets, Catfish Institute, among others. 

I will keep open the option of substituting creme fraiche for the broth, using 1 t cultured buttermilk to
1 cp heavy or light cream. 

See also Seafood Sauces and Dipping
Sauces for recipes that do not use white sauce as a base.

2	T butter
2	T flour
1	T dry mustard

2-4}	T light cream and
1 1/2}	cp chicken broth 
} or creme fraich

1/2	t Worcestershire sauce
1	t lemon juice

1.  Melt butter over medium heat, whisk in flour quickly and add dry mustard and broth slowly.  
2.  Cook stirring constantly for 3-4 minutes, till thickened.  If necessary, add more broth to thin the
sauce to taste.
3.  Add other ingredients last.