CHEESE SAUCE- Prepare as above, except omit salt. Over low heat, stir 1 1/2 cups shredded American, process Swiss, or Gruyere cheese; 1/2 cup crumbled blue cheese; or 3/4 cup grated Parmesan cheese into the cooked sauce until cheese melts. Serve with vegetables. Makes about 2 cups.
CURRY SAUCE- Prepare as above, except cook 1 tsp curry powder in the melted butter for 1 minute before adding the flour. Stir 2 Tbl snipped chutney into the cooked sauce. Serve with fish or poultry.
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HERB-GARLIC SAUCE- Prepare as above, except cook 2 cloves garlic, minced, in the melted butter for 30 seconds. Stir in 1/2 tsp caraway seeds; celery seeds; or dried basil, oregano, or sage, crushed, with the flour. Serve with vegetables or poultry.
LEMON-CHIVE SAUCE- Prepare as above, except stir in 2 Tbl snipped fresh chives and 1 tsp finely shredded lemon peel with the flour. Serve with vegetables, poultry, or fish.
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