Tuesday, February 28, 2012

Easy Microwave White Sauce

I have used this recipe since our college days, I just have to make a bigger batch in a bigger bowl now. This is for my friend Sherri, who asked on the Mushroom Soup if you could use it as a substitute for canned mushroom soup in casseroles.  Usually the idea in a casserole is to get the ingredients clingy and creamy, I just use a white sauce, seasoned to suit what ever I am making.  You can add cheese or herbs or about anything to this.   The recipe comes from my friend Kristen.
Easy Microwave White Sauce
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 c. milk

In a microwave safe bowl, combine butter, flour and salt, microwave about 30 seconds (melting the butter).  Stir in the milk and microwave for 3 min. Stirring each minute. (Until the sauce is thick.) This much will substitute for 1 can of cream soup in a casserole.

Notes:  I make this using reconstituted dry milk which I make up with warm water.  The sauce thickens faster stirring in warm milk than with milk straight from the fridge.  I am usually doubling the recipe at least.  Use a big enough bowl that you won't have boil overs in the microwave.  I like to add garlic salt, onion powder and any herbs that seem promising.  You can also stir in 1/2 c. cheese at the end of cooking for an easy cheese sauce.
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