This method (below) of making a white sauce has me so excited because it's foolproof and fast!
2 Tbsp. butter in glass measure (I have a 2-cup one that works perfectly)
Get it hot and melted in the microwave.
Add a bit of chopped onion or mushrooms or both.
Microwave for 30 seconds.
Whisk in 2 Tbsp. flour. Microwave for 45 seconds or so.
Pour in 1 cup milk and whisk it. It will be lumpy, but the lumps will dissolve with additional cooking.
Now, microwave in 45-60 second increments, whisking after each increment, until sauce is thick and smooth. It takes about 4 1-minute increments in my old feeble microwave. Sure beats standing over the stove stirring stirring stirring!
The benefits, as I see them:
1. no can of chemical-ly soup
2. local ingredients
3. fast (have I mentioned how fast this is?)
4. the children can do the microwaving and stirring! They loved being involved like this and there's no open flame to worry about!
|the finished Make-Ahead Chicken Casserole|
I think I would still make a traditional white sauce with a roux for the flavor if the sauce was going to be the star of the show in creamed spinach, say, or cheese sauce.
So, anyway, besides the chicken casserole, the rest of Sunday dinner was cranberry applesauce, sauteed chard with balsamic vinegar and garlic, and then, for dessert cardamom cake (a Moosewood recipe, like pound cake, only laced with cardamom, walnuts, and cinnamon). And we all sipped some decaf cardamom coffee, too (just add a pod or two of cardamom to coffee beans and grind them up together).