BASIC WHITE SAUCE

The following recipe, by Jim Hillbish, came from the 11 March 2009 issue of "Dodge City Globe":

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
¼ teaspoon white pepper
¼ cup white wind (optional)

1. 2 cups milk,
2. half and half or creamme (approximate)

______Melt the butter in a saucepan. Add white pepper is [as] to avoid the specks of black.
______You'll need a wire whisk or hand blender. That's important to inject air as it cooks. Remember too that sauces are delicate and burn fast. Keep whisking and keep the temperature on low. In the old days when stoves were not as adjustable, they made these in double boilers.
______I think white wine improves any white sauce, but that's optional. In sauces with cheese, you can increase the flavor by adding a dash of wine vinegar.

Jim Hilligish
jimhillibish@cantonrep.com

In the spirit of "fair use" and having properly sourced this material, I believe it is legal for me to present this material.