Methods of combining white sauce
\n1. Melt fat in sauce pan, add sprouted flour, stir to
\nsmooth paste (roux), cook and stir for 5 minutes before
\nadding milk (this removes the raw taste of the flour). Add
\nthe milk slowly and stir constantly until boiling point is
\nreached till it begins to thicken, add seasonings, reduce
\nheat and cook another 3 minutes. My dad always said the
\nsecret to a great sauce or gravy is take time to cook the
\nflour.
\nNotes from Veronica:
\n1. You can stop after cooking the paste (roux) for 5
\nminutes, let cool, store in a container in the refrigerator
\nor freezer to use later. 2. You can finish the white sauce,
\nlet it cool, store in a container in the refrigerator or
\nfreezer to use later. 3. Make big batches when you have
\ntime, cool and store in convenient sizes you use, at either
\nstage. This will begin to replace your instant food. Make
\nsure to label and date your containers.
\nHeat milk. Mix fat and flour together, add to hot milk.
\nStir constantly until sauce thickens, add seasonings,
\nreduce heat and cook another 3 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Methods of combining white sauce 1. Melt fat in sauce pan, add sprouted flour, stir to smooth paste (roux), cook and stir for 5 minutes before adding milk (this removes the raw taste of the flour). Add the milk slowly and stir constantly until boiling point is reached till it begins to thicken, add seasonings, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[216,21,53],"tags":[78,72,79,55,80,56,71],"class_list":["post-351","post","type-post","status-publish","format-standard","hentry","category-blog","category-recipes","category-soups-sauces-and-gravy","tag-combining","tag-gravy","tag-methods","tag-sauce","tag-sauces","tag-soup-2","tag-white"],"yoast_head":"\n