Source: Guildbrook Farm
November 21, 2016
Knowing how to make a white sauce, or a roux, will allow you to feed a lot of people with as little as 1 cup of meat. This is also a great way to use your home canned meat and vegetables.
This is a very loose “recipe” to allow you to use what you have on hand and to cater it to your taste and texture.
Basic Roux (White Sauce)
2 Tbsp – 4 Tbsp Butter
2 Tbsp – 1/4 Cup Flour (more for a thicker sauce)
3 1/2 – 4 Cups Milk/Broth (any ratio. Use more broth if making a chowder)
2-4 Cups Vegetables
1-2 Cups Meat and/or Beans (Turkey, Tuna, Chicken, and Ham work best. You can use beans as well!)
Spices (Salt, Pepper, Tarragon work well)
Ways to Use This Recipe
– Serve on top of biscuits or rice
– Top with a pie crust or dumplings and bake as a casserole dish
– Use more broth and make a chowder soup
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Jaime and Jeremy