Medium white sauce is also used in gravy and in creamed and scalloped vegetables, eggs, fish, and meat.
Thick white sauce is used in hollandaise sauce and as a binder for croquettes and souffles.
Variations
Cheese sauce.—Add 1 cup of finely grated cheese to 1 cup hot white sauce, either thin or medium. Stir until cheese is melted, taking care not to overcook.
Egg sauce.—To 1 cup of hot medium white sauce add: 3 chopped, hard-cooked eggs; 1 tablespoon lemon juice; a few drops of yellow food coloring, if desired. Stir.
Onion sauce.—Use proportions for medium white sauce. Brown ½ cup of finely chopped onion in fat before adding flour; then continue as directed above. Add white pepper, as desired.
Gravy
For a thin gravy use 1 tablespoon each of flour and fat or drippings to each cup of liquid; for a medium gravy use 2 tablespoons of flour and 1 or 2 tablespoons of fat or drippings, as desired. If drippings are scant, add a bouillon cube or a little meat extract to the liquid.
Method 1.—Use with fat or with drippings containing only fat and browned crusty bits. Measure fat or drippings. Stir flour into fat; brown over low heat. Add liquid slowly, stirring constantly. Cook until thickened, stirring occasionally. Season to taste.
Method 2.—Use with fat or drippings containing a considerable amount of liquid. Measure drippings; if necessary add water to make desired amount of liquid. Heat. Combine flour with an equal amount of cold water by stirring or shaking until smooth. Stir slowly into hot liquid. Cook until thickened, stirring occasionally. Season to taste.