(3) By adding a double quantity of melted fat.
2. The liquid which is being thickened must be constantly stirred, to distribute evenly the starch grains until they are cooked.
BASIC RECIPE FOR LIQUIDS THICKENED WITH FLOUR.
| Milk | Flour | Butter | |
| Thin cream sauce | 1 cup | 1 tbsp. | 1 tbsp. |
| Thick cream sauce | 1 cup | 2 tbsp. | 2 tbsp. |
Note.—Use thick cream sauce to pour over a food. Use thin cream sauce when solid food substance is mixed with the sauce.
VARIATIONS OF BASIC RECIPE
1. Tomato sauce.—Use strained tomato juice instead of milk.
2. Vegetable sauce.—Use vegetable water in place of the milk.
3. Cheese sauce.—Use 1/3 to 1/2 cup of grated cheese in 1 cup of thick cream sauce.