Aunt Penny’s famous white sauce has been a cherished family recipe for generations. Many have tried to guess the secret ingredients that give the sauce its rich, creamy flavor. Here we will explore the origins of Aunt Penny’s sauce and analyze the potential ingredients that could be creating its beloved taste and texture.
The History of Aunt Penny’s White Sauce
Aunt Penny was born Penelope Anne Smith in the year 1887. She grew up in a small town in Wisconsin as one of six children. By all accounts, Aunt Penny was an excellent cook from a young age. She learned to make all sorts of delicious dishes by watching and helping her own mother in the kitchen.
One of Aunt Penny’s specialties was a smooth and creamy white sauce that she would serve over vegetables, pasta, fish and chicken. The recipe was handed down from Penny’s maternal grandmother, who brought it with her when she immigrated from England in the mid-1800s.
When Penny married her husband Harold in 1910, she shared her white sauce recipe and it became a staple at family meals. Penny and Harold went on to have five children, all of whom learned to cook with Aunt Penny’s white sauce. As the family grew over the generations, Aunt Penny’s famous recipe was passed down through the decades.
Today, Aunt Penny’s great grandchildren still make her signature sauce, but the exact ingredients remain a mystery. Part of the allure of the recipe is the secrecy surrounding it. Only direct descendants of Aunt Penny know the true recipe, and they have sworn to take it to their graves. Let’s take a look at what could be inside this legendary white sauce.
Potential Ingredients in Aunt Penny’s Sauce
Most basic white sauces start with a roux made of butter and flour. The ratio of butter to flour can vary, but a common starting point is:
| Butter | 2 Tbsp |
| All-purpose flour | 2 Tbsp |
The butter is melted and the flour stirred in to form a smooth roux. Milk or cream is then slowly added while whisking vigorously to avoid lumps. This forms the base of the sauce. Different ingredients would then be added for flavor. Here are some possibilities for Aunt Penny’s secret white sauce recipe:
Onion and Garlic
Many white sauces begin by sautéing minced onion and garlic in the butter before adding the flour. The mellow sweetness of the onions combined with zesty garlic would add lots of flavor.
Cheese
Adding shredded cheese like cheddar, Parmesan or Gruyère could give Aunt Penny’s sauce a delightful cheesy taste. The cheese also thickens and enriches the sauce.
White Wine
Some white sauce recipes include a splash of white wine, such as Chardonnay or Pinot Grigio. The wine adds a touch of acidity to balance the richness of the sauce.
Lemon
Lemon juice and zest bring brightness and tanginess to white sauces. Lemon may provide Aunt Penny’s sauce with its refreshingly citrusy note.
Parsley
Chopped fresh parsley not only gives lovely flecks of green to white sauce, but it adds an herbal component. Italian parsley has a robust, almost peppery flavor.
Mustard
Mixing Dijon, whole grain or yellow mustard into a white sauce lends it some zing. Mustard’s acidic edge cuts through the sauce’s creaminess.
Cayenne Pepper
A few shakes of cayenne or other chili powder can give just a touch of heat. This may be part of Aunt Penny’s secret if her sauce has a little kick.
Nutmeg
Grating a small amount of whole nutmeg into white sauce provides a sweet, spicy warmth. Nutmeg may be the key “secret ingredient” in Aunt Penny’s recipe.
Mushrooms
For a heartier sauce, sliced mushrooms could be sautéed before making the roux. Mushrooms add savory umami flavor.
Putting it All Together
Aunt Penny’s famous white sauce likely combines several of the ingredients above to create its distinctive flavor. Here is one possibility for how she may make her legendary sauce:
First, Aunt Penny could sauté minced onion and garlic in butter over medium heat until softened. Then she would sprinkle in the flour and cook for 1-2 minutes more to remove the raw flour taste.
Slowly, Aunt Penny would whisk in chicken or vegetable broth until a smooth sauce formed. Next, she might add a splash of white wine and freshly squeezed lemon juice.
After allowing the sauce to thicken for 5 minutes, Aunt Penny would stir in grated cheddar cheese until melted. Finally, she would add freshly chopped parsley, a dash of cayenne pepper, and gratings of whole nutmeg.
Once seasoned to taste with salt and pepper, the sauce would be ready to pour over chicken breasts or steamed vegetables. The tangy, savory, subtly spicy flavors marry for a sauce that is truly special.
While we may never know the exact recipe, part of the magic is imagining the possibilities. Aunt Penny’s white sauce represents generations of lovingly prepared family meals. The tradition of passing down her recipe connects the family through food and memories. In that way, Aunt Penny’s sauce is so much more than just its ingredients – it is tradition, love and comfort bottled up to be savored for years to come.
Conclusion
Aunt Penny’s white sauce has reached an almost legendary status after being made by generations of her family. While the exact recipe remains a mystery, by analyzing common white sauce ingredients we can make educated guesses at what gives Aunt Penny’s its distinctive flavor. Onions, garlic, nutmeg, lemon, and cayenne pepper are all likely contributing the tangy zip and creamy texture that makes her sauce so irresistible. But ultimately, the real secret ingredient is the care and tradition baked into every batch. This is what transforms simple ingredients into a white sauce worthy of Aunt Penny’s legacy.