Monday, October 23, 2006

White Sauce - makes 6 cups - equivalent of 4 cans of condensed soup

OK - you KNOW that those condensed cream of soups aren't good for you....if you WANT to find a substitute, here you go...if condemnation here...sometimes all you can do is open a can. LOL

3/4 C Butter
3/4 C flour (I used soft white - they use mix of whole wheat and all purpose)
6 C warmed milk
Chicken or Beef Flavoring (bouillon granules (2T), bouillon cubes (6) or broth powder (1/4 C)*

Add mushrooms or whatever if you want.

Note: 1 1/2 C of white sauce = 1 can of condensed soup

*You can get a fat free, all natural broth powder (chicken, beef or veggie) from Frontier Herbs

melt butter over low heat, add flour and stir until smooth. Cook the mixture until it bubbles. Do NOT let it brown. Gradually add the milk - STIR CONSTANTLY. When the sauce has thickened (could take 30 minutes - STIR), add flavoring of choice.

MICROWAVE (because I have to find fast!!!)
Microwave butter until melted. Add flour and microwave 1 1/2 - 2 minutes until bubbly. Add 2 C of milk and microwave for 2 minutes. Stir. Add 2 more C of milk and microwave for 2 minutes. Stir. Add last 2 C of milk and microwave for 2 min. Stir. Keep microwaving and stirring in 2 min increments until sauce is thickened....about 15 minutes today...and I could prepare the rest of the meal while I waited to stir instead of stirring continuously for 30 minutes. LOL

I made enough today to use 1/2 for the Chicken Divan and the other 1/2 I'll use either for a pasta sauce or add cheese and use it over cauliflower or broccoli.

Original recipe from "The Freezer Manual" - the 30 day gourmet folks


Lisa in Jax said...

I was making this yesterday also! I am soooo glad that you tried the micro for this! It's good to know that it CAN be I just hate making it. The kids helped me last night but I usually don't put these recipes on my list because I hate all the prep work. I need to start making them in bulk but I think I'll wait a little longer so that we can use the extras after the baby gets here.


Debbie said...

Thanks for posting this De'Etta. The last time I made your chicken divan, I used the white sauce I use for my chicken pot pie. I am trying, ever so slowly to switch over to more healthy choices.


DeEtta @ Courageous Joy said...

Small steps eventually add up to big changes, Debbie. Way to go.

Lisa - I hear you! I'm glad to have 1/2 the recipe still in my fridge. I'll use it for veggies or pasta would be great with some cheese added and then served over tortelini. That's the ticket. A nice side dish to add to our grilled dinner.

I HATE the stirring for the sauce....30 minutes or more in one spot is a long time. LOL

Cynthia said...

Thanks for the recipe! I've been wondering about an alternative and now I'm glad to have a healthy one to try! I'm SO GLAD you switched to beta so we can search your blog by labels (LOL)! I'm working up to the switch myself, but you know me..... I'm always CHICKEN!!,,afraid something might go wrong in the process.

DeEtta @ Courageous Joy said...

QB and I'm working up to customizing my lay out so that the label links are easily accessible but I KNOW I'll loose all the extras and I don't have time to figure out how to put them all back in (tickers, site meters, icons)....

Anonymous said...

Okay, you know I have to comment on a recipe. This is one of the first "basics" my Mom taught me. (Did you know it is also called bechamel sauce?) I make it regularly but in smaller amounts. I've never had to stir constantly for 30 minutes for it to thicken. I stir frequently and have never had it burn. I always use a whisk and for larger batches make it in a skillet so there is more surface area. Use beef or chicken broth instead of milk to make a quick gravy (letting the flour brown a bit for gravy adds flavor)...great with fresh ground pepper. Or when making it with milk add browned sausage or dried beef for a great biscuit gravy (although I'm sure this is not on the healthy list!). Add cheese to the white sauce and pour over thinly sliced potatoes, bake, and you have a great potato side dish. Or pour the cheese sauce over steamed brocolli or cauliflower. There are so many options for this basic sauce...I love it!