Or more commonly known as Works For Me Wednesday: The What-Do-I-Fix Edition. What can I say? I like to abbreviate.
This edition of Works For Me is dedicated to the Oh-my-gosh-it’s-5:15-already-and-I-have-nothing-to-cook moments in life. You know, when you scrounge in the cupboards and come up with… half a package of spaghetti noodles.
Well let me tell you, I had a moment like that not too long ago. Thus, the discovery of the Best White Sauce Ever. (Better Homes and Gardens gets the credit for actually coming up with this recipe. All I had to do was find it. Which did take some work thank-you-very-much. (Goodness, I’m all about the hyphens today!)).
Ingredients:
2 Tbs butter
2 Cloves minced garlic (or garlic powder)
2 Tbs flour
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt
Dash of black pepper
1-1/2 cups milk
Directions:
Melt butter in a sauce pan (small). Cook garlic for 30 seconds in melted butter.
Turn heat to LOW. Mix flour, basil, oregano, salt, and pepper in to garlic/butter mixture. Stir until evenly combined.
After lumps are gone, slowly add milk, stirring constantly with wooden spoon.
Cook and stir over MEDIUM heat until thickened and bubbly. Cook and stir for one minute more.
This is excellent served over just about anything. (Though I draw the line with brownies. I don’t recommend it served over brownies.) I had it over spaghetti noodles with leftover chicken. It was more like a gourmet meal than something I scrounged in the cupboards to concoct!
Oh, I need a good ‘sauce for all occasions’ recipe! Thank you!!
I love it when you re-engineer stuff, Beth!
I learned to make a very basic white sauce from my overseas in-laws, but this looks like a great combination of seasonings! Thanks for the tip.
My idea was crepes (and pizza, but not together), and I’ll bet your idea of making the white sauce with leftover chicken would make a fabulous “savory” crepe.
mmm…sounds good! i bet it would be gross on brownies, i’m with you. maybe on ice cream, though?:-)
OK, this is the white sauce I will use forever! As a mom I love to cook, but who has time these days.
I did alter one little thingy though! I added on beaten egg yook at the end (somewhat like you would do in a hollandaise sauce but less of them)! It just added that little extra richness – also a touch of lemon juice gives it that nice kick for noodles!