White sauce is used in a variety of dishes and is the base for many sauces. Here are the steps for a basic medium white sauce, with adjustments for other thicknesses.
- In a small heavy saucepan, melt 2 tablespoons of butter over low heat.
- Blend 2 tablespoons of flour into the melted butter.
- Add 1/4 teaspoon of salt.
- Cook over low heat, stirring , for 4-5 minutes. Cooking for this length of time will minimize flour taste.
- Slowly add 1 cup of milk, stirring constantly.
- Continue cooking slowly until smooth and thickened.
- For thin sauce, follow the instructions above, but use 1 tablespoon of butter and a tablespoon of flour. Thin white sauce is used in cream soups.
- For thick white sauce, follow the instructions above, but use 2 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in souffles.
- For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.
Tips:
- To make a standard white sauce, after adding the milk to the medium white sauce recipe add 1 small onionstudded with 3 cloves, a bay leaf, and a grating of nutmeg.
- Light stock, cream, or a combination may be used in place of the milk.
- Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.
What you Need:
- Heavy saucepan
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 cup milk
