White Sauce

(from katvn’s recipe box)

Source: http://www.midwestliving.com

Categories: Not tried

Ingredients

  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash black pepper
  • 1-1/2 cups milk

Directions

  1. In a small saucepan melt butter. Stir in flour, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly . Cook and stir 1 minute more. Makes 1-1/2 cups sauce.

  2. Cheese Sauce: Prepare as above, except omit salt. Over low heat, stir 1-1/2 cups shredded process Swiss, American, or Gruy¿re cheese or 1/2 cup crumbled blue cheese or 3/4 cup grated Parmesan cheese into the cooked sauce until melted. Serve with vegetables. Makes about 2 cups sauce.

  3. Nutrition Facts per serving: 85 cal., 6 g total fat (4 g sat. fat), 20 mg chol., 230 mg sodium, 3 g carbo., 0 g fiber, 5 g pro.

  4. Daily Values: 5% vit. A, 0% vit. C, 15% calcium, 1% iron

  5. Exchanges: 1/2 High-Fat, 1/2 Fat

  6. Curry Sauce: Prepare as above, except cook 1 teaspoon curry powder in the melted butter or margarine for 1 minute before adding the flour. Stir 2 tablespoons chopped chutney into the cooked sauce. Serve with fish or poultry.

  7. Nutrition Facts per serving: 47 cal., 3 g total fat (2 g sat. fat),

  8. 8 mg chol., 87 mg sodium, 5 g carbo., 0 g fiber, 1g pro.

  9. Daily Values: 5% vit. A, 3% vit. C, 4% calcium, 1% iron

  10. Exchanges: 1/2 Other Carbohydrate, 1/2 Fat

  11. Herb-Garlic Sauce: Prepare as above, except cook 2 cloves garlic, minced, in the melted butter or margarine for 30 seconds. Stir in 1/2 teaspoon caraway seed or celery seed, or dried basil, oregano, or sage, crushed, with the flour. Serve with vegetables or poultry.

  12. Nutrition Facts per serving: 39 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 84 mg sodium, 3 g carbo., 0 g fiber, 1 g pro.

  13. Daily Values: 3% vit. A, 1% vit. C, 4% calcium, 1% iron

  14. Exchanges: 1/2 Fat

  15. Lemon-Chive Sauce: Prepare as above, except stir in 2 tablespoons snipped fresh chives and 1 teaspoon finely shredded lemon peel with the flour. Serve with vegetables, poultry, or fish.

  16. Nutrition Facts per serving: 38 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 84 mg sodium, 3 g carbo., 0 g fiber, 1 g pro.

  17. Daily Values: 3% vit. A, 1% vit. C, 4% calcium, 1% iron

  18. Exchanges: 1/2 Fat

  19. Nutrition facts per serving:

  20. calories: 38

  21. total fat: 3g

  22. saturated fat: 2g

  23. monounsaturated fat: 1g

  24. polyunsaturated fat: 0g

  25. cholesterol: 8mg

  26. sodium: 84mg

  27. carbohydrate: 2g

  28. total sugar: 1g

  29. fiber: 0g

  30. protein: 1g

  31. vitamin A: 0%

  32. vitamin C: 0%

  33. calcium: 4%

  34. iron: 0%

  35. fat: .5diabetic exchange

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