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, reduce
heat and cook another 3 minutes. My dad always said the
secret to a great sauce or gravy is take time to cook the
flour.
Notes from Veronica:
1. You can stop after cooking the paste (roux) for 5
minutes, let cool, store in a container in the refrigerator
or freezer to use later. 2. You can finish the white sauce,
let it cool, store in a container in the refrigerator or
freezer to use later. 3. Make big batches when you have
time, cool and store in convenient sizes you use, at either
stage. This will begin to replace your instant food. Make
sure to label and date your containers.
Heat milk. Mix fat and flour together, add to hot milk.
Stir constantly until sauce thickens, add seasonings,
reduce heat and cook another 3 minutes.