How to Apply a Versatile White Sauce Ratio: Cream Sauce, Sausage Gravy, and Cheddar Cheese Sauce
Last night was a “nothing to eat” kind of night. I have put off grocery shopping because we are leaving town this weekend. Stopping at Subway was tempting, but I scrounged around and made something edible. Even great, if I may say so myself.
I think the key to making something when there is “nothing” is having a good grasp of ratios. I use basic ratio recipes for making rice, bread, sauces, pie crust, and more.
The ratio I used last night is my basic white sauce ratio. White sauce is very versatile. It can become anything from sausage gravy to chili cheese sauce.
Basic White Sauce Ratio
2 parts fat + 2 parts starch + 8 parts liquid
Last night I sauteed chopped bacon, asparagus, and frozen peas, reserving 2 TBSP fat. I added 2 TBSP flour and mixed well, getting rid of any lumps. I slowly added 1 C milk, stirring constantly. I brought the sauce to a simmer and added 1/4 C mozzarella cheese, stirring to melt. I don’t know what to call my concoction (that was served over rice) but I’m glad I have it written down to try again.
Here are two more favorite white sauce-based recipes:
2 TBSP butter + 2 TBSP flour + 1 C milk + 1/4 C cheddar cheese
(and lots of seasoning salt)
2 TBSP grease reserved from ground sausage + 2 TBSP flour + 1 C milk
Add salt and pepper, serve over baking powder biscuits and scrambled eggs.
Do you have any ratio recipes to share? Chances are you already use a white sauce based ratio and don’t even know it!