A simple medium white sauce.  It will thicken as it cools.

To begin with, melt your butter over medium-high heat.

Next, add flour and salt; whisk until it's smooth.

Pour in milk slowly, whisking the whole time to get it smooth.  If you do this off-heat, it's a little easier. Bring to a boil, continuing to stir.

Once it boils and thickens (see top photo), you can use it as-is, or add any ingredients you like.  To this one, I added a bit of cayenne, garlic powder, black pepper, and about 1/2 cup of sharp Cheddar.  Your cheese sauce is NOT going to look like Kraft's, unless you add food color.  If you want a little more color than the cheese gives you, and don't want to add artificial color, add a bit of turmeric or crushed safflower strands.  Or some pureed carrots or pumpkin.

One of the possibilities...

Here are some great quotes on working and preparing….
We will have to go to work and get the gold out of the mountains to lay down, if we ever walk in streets paved with gold. The angels that now walk in their golden streets … had to obtain that gold and put it there. When we have streets paved with gold, we will have placed it there ourselves. When we enjoy a Zion in its beauty and glory [which we’re looking forward to], it will be when we have built it. If we enjoy the Zion that we now anticipate, it will be after we redeem and prepare it. If we live in the city of the New Jerusalem, it will be because we lay the foundation and build it. … If we are to be saved in an ark, as Noah and his family were, it will be because we build it. …"  -Brigham Young 

“The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah."  -Pres. Ezra Taft Benson

How’s your food storage?  I know there are great blessings, including increased freedom and peace of mind, from keeping this commandment.


Fabulous, Adaptable

 White Sauce

I love ‘concept’ cooking, and I rarely follow a recipe because of that; I cook with whatever is in the house, fridge, or garden.  With white sauce, the concept is that flour or cornstarch will thicken things.  The thicker you want it, the more you use.  The only tricks are in knowing how to avoid lumps, and knowing which amount of thickener to use.  Just remember that 2 Tbsp. gives a good medium sauce consistency, then go down or up from that depending on what you want.  I use this formula for everything from pan sauces, to gravies, to “Cream of Mushroom Soup” replacements, to puddings and fruit sauces or syrups. 


Here is the basic formula:

Medium White Sauce

2 Tbsp. butter or fat

2 tbs flour

¼ ts salt

1 cup  milk, cream, or stock

 To make it, use one of the methods listed on White Sauces, both sweet and savory variations.  Makes 1 cup sauce.


Thin Sauce- Use as cream soups and other sauces, add whatever ingredients you want.

Medium Sauce - Use for creamed/scalloped dishes and gravies.

Thick Sauce - Use in place of a can of ‘cream of…’ condensed soups, or as a base for souffle.

For the recipes for thin sauce and thick sauce, 3 different methods of making White Sauce, and many, many variations, go to White Sauces, both sweet and savory variations


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