My Moms White Sauce Recipes

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Steps:

• In a sauce pan make roux by mixing the butter and flour together over med heat.
• Add milk and mix all together with a wire whisk until smooth.
• Bring to a boil on stove for 1 minute , stirring constantly ; until to desired thickness.
• I found it has better flavor if you cook it for 10 minute ; that will get it thicker and cook the flour taste out. If you want a really thick white sauce just increase the amount and flour and butter to 4 TBS with the same amount of milk.
• Note: sometimes I add just a hint of garlic powder along with the salt and lots of pepper. (Taste it to make sure it's seasoned to your liking)
• Add some cheese, garlic powder, chives, thyme, oregano, basil. and mushrooms and you have a perfect alfredo sauce.

Steps:

• Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.

Steps:

• Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.

Steps:

• Saute garlic and onion in olive oil, do not brown.
• Drain clams reserving 1/2 cup of clam juice.
• Add the reserved clam juice and wine to onion and garlic and bring to a boil.
• Cook over medium heat for 10 minutes until mixture is reduced by half.
• Stir in clams and spices, simmering for 5 minutes.
• Cook pasta according to package directions.
• Drain pasta, add clam sauce and pasta to pasta pot and mix well.
• Sprinkle bread crumbs on top and serve immediately.

Steps:

• Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,