Simple white sauce base that can be used as is or turned into a cheese sauce, pepper sauce, or mushroom sauce. Each of these sauces have multiple uses but be sure to try to the pepper sauce over bacon wrapped pork tenderloin medallions.
Adapted from Joy of Cooking, "White Sauce or Bechamel", ISBN 0-672-51831-7, page 341
Melt butter and flour in a pan over medium-high heat until bubbling. Optionally simmer for 5 minutes to remove raw flour flavor. Increase heat to high and add milk and optional spices, and whisk nearly constantly until mixture returns to a simmer. If making mushroom sauce add them now. Either move to 325 F oven to cook for 20 minutes or reduce heat and continue to simmer on the stove for 20 minutes. Remove cloves and bay leaves and optionally add cheese or pepper.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 189 (67%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 59.8mg||18 %|
|Sodium 233mg||8 %|
|Potassium 227.7mg||6 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.8g|
|Protein 8.5g||12 %|
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Calories per serving: 282
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