Growing up, I have fond memories of homemade macaroni and cheese. Both my Dad and my Grandma had their own different recipes and I loved both. The lesson I learned when I tried to replicate either recipe was that the key first step was how to make a basic white sauce or roux. Its very simple but very useful for creating casseroles or homemade versions of *cream of* soups.
Making A White Sauce
Gather 2 tablespoons of butter, 2 tablespoons flour & 1 and 1/2 cups of milk.
- Melt your butter in a small saucepan over medium heat.
- When completely melted, add the flour and stir.
- Cook, stirring a few times, for about five minutes.
- Now add your milk. Heat for about about 10 minutes.
Voila, a white sauce! When I add the milk I also add seasoning depending on what recipe my sauce is going into. I always add salt, pepper, and Worcestershire sauce.
Let’s utilize this knowledge to make homemade cream of mushroom soup!
Cream of Mushroom Soup
Clean and chop 1 (8 ounce) package of mushrooms and 1 small onion. Gather the rest of your white sauce ingredients. (See my pretty mini bella mushrooms above!)
- Melt the butter in your small saucepan over medium.
- Once melted, add your mushrooms. Heat about 10 minutes, stirring often.
- Add the flour and stir. Cook for 5 minutes.
- Add the chopped onions, milk and seasoning (I like salt, pepper, Worcestershire sauce.)
- Stir and heat for 10 minutes.
The soup is good by itself or makes a great casserole. You can freeze for use at a later date as well.
Yesterday I added cooked rotini noodles and 2 large cans of tuna to make a yummy tuna casserole for dinner!
What is your favorite recipe to use a white sauce in?