Drawn Butter Sauce
Recipe No. 491 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 491 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Butter, melted — 1 pound (½ No. 56 dipper)
- Flour, sifted — 12 ounces (1 mess kit cup)
- Water, boiling — 2 quarts (2 No. 56 dippers)
- Salt — 1 ounce (2 mess kit spoons)
- Cayenne (optional) — as needed
Directions
- Mix melted butter and flour; stir until smooth.
- Add to hot water. Heat to boiling point; boil until slightly thick, stirring occasionally.
- Add salt and cayenne.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Butter, melted — 1¼ oz Flour, sifted — 1 oz Water, boiling — 10¼ tbsp Salt — about ½ tsp Cayenne (optional) — to taste
Vegetable juice may be used instead of water.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 491, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.