Do Millennials Eat White Sauce?
No, I am not picking on the Millennials, so save the cards and letters... as Oprah use to say. The facts are it was discovered that Millennials, or members of Generation Y, are less likely to strongly identify with the generational terms when compared to Generation X or to the Baby Boomers.
For the most part Baby Boomers were of the "white sauce" era due to the convenient cookbooks such as the popular Betty Crocker’s 1956 Picture Cook Book. While Julia Child tried her best to sway our parents, and even the Baby Boomers with her two-volume French cookbook, Mastering the Art of French Cooking, published in 1961 (Volume 1) and 1970 (Volume 2). It took Julia at least 30 good years to get us to pay attention that French cooking could be just as simple as most recipes in our American cookbooks.
The basic recipe:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. This step is basically making what is referred to as a "roux." (Often in Cajun cooking, the roux is cooked longer until it is the desired brown color)
Add the warm milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. You can also add more milk to thin the sauce, if needed.
My dad made white sauce for the beloved SOS in our household. SOS was a white sauce with chipped beef in it and served on a piece of toast or biscuit. Dad would shake his head at us kids with every bite we put into our mouths. He would always say, "If that is all you had to eat for days, you probably wouldn't enjoy it like you do now." Oh, and the meaning of SOS? "Shit on a Shingle" was the term used in the armed forces.
One of the more "elegant" uses for white sauce was a favorite among my mother and her "young housewives" club luncheons - - Eggs ala Goldenrod over fresh asparagus. Think of it as a vegetarian version of Eggs Benedict, but with asparagus and bechamel sauce instead of hollandaise. Mom often cut the crust off of the toast to make it look "fancier." Eggs ala Goldenrod was the perfect way to use up those hard-boiled eggs during Easter brunch, especially if asparagus was in season. Frankly, I would crumble bacon on top.