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Classic White Sauce





2 cups Milk

 2 Tbsp Butter

 2 Tbsp All-Purpose Flour

 Salt and Pepper, to taste

 Optional: Nutmeg or other herbs for added flavor



1️Warm Milk: Gently heat the  milk in a saucepan until it’s warm, but not boiling.

2️ Roux Preparation: In a separate pan, melt  butter over medium heat. Once melted, whisk in flour and cook for about 2 minutes, stirring constantly, until the mixture becomes a light golden color. This is your roux.

3️ Combine: Slowly add the warm milk to the roux, whisking continuously to prevent lumps. Keep stirring until the mixture is smooth and well combined.

4️ Thicken Sauce: Continue to cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon. This usually takes about 5-10 minutes.

5️ Season: Add  salt and pepper to taste. If desired, a pinch of nutmeg or your favorite herbs can be added for extra flavor.

6️ Ready to Serve: Once the sauce has reached the desired thickness, remove from heat. Use immediately or let it cool down for later use.

Your Classic White Sauce is now ready to be the creamy, delightful base for a variety of dishes, enhancing flavors and textures!

See also  Creamy Cherry Fudge (No Bake)

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