![]() Step away from the can opener and watch the magic happen. Creamed onions, creamed spinach, creamed peas, creamed corn, cauliflower au gratin, broccoli casserole, green bean casserole, you name it, they each depend on white sauce. This most basic of the mother sauces is the foundation of every creamy casserole and side dish on the Thanksgiving table. The French call it béchamel (the Americans, canned mushroom soup). If you didn’t grow up around folks who cook or you weren’t lucky enough to take 7 th grade home economics, basic white sauce is sure to be a major A-HA moment for you. Knowing the basic white sauce ratio will serve you well for creamed vegetables and casseroles.
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