Successful Sauces
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 361. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Prevent lumps in cornstarch- or flour-thickened sauces by stirring constantly. If lumps do form, beat the sauce briskly with a wire whisk or a rotary beater.
- Cook sauces over low to medium heat unless the recipe says otherwise. And cook your sauces no longer than the time specified. High heat and lengthy cooking can cause sauces to curdle or break down.
- If you have to leave the sauce while it's cooking, remove it from the heat.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Mushroom bechemel" by goblinbox_(queen_of_ad_hoc_bento); license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/25977089@N00/14030111037. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.