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LOCATION: Recipes >> Equivalents >> Sauces 01

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Sauces

White Sauce Liquid Thickening Fat Seasoning(Salt)

No. 1 Thin 1c milk 1 T flour 1 T 1/2 tsp
No. 2 Medium 1c milk 2 T flour 1-1/2 T 1/2 tsp
No. 3 1c milk 3 T flour 2 Tbsp 1 tsp
No. 4 Thick 1c milk 4 T flour 2-1/2 T 1 tsp

Use: No 1 sauce for cream soups
No 2 sauce for creamed or scalloped dishes or gravy
No 3 sauce for souffles
No 4 sauce for croquettes

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