A basic white sauce that is so versatile with additons of cheese, herbs, chili peppers, cream vs milk vs stock etc.
This basic French white sauce is made by stirring milk into a mixture of butter and flour, called roux. The thickness of the sauce depends on the proportion of flour and butter to milk. The amount of flour determines the thickness of the sauce.
Basic White Sauce1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
pinch of Salt
1/8 teaspoon White Pepper
pinch of Nutmeg (Optional)
Low-Carb White Sauce2 tbsp. cornstarch
3 tbsp. butter
1 cup milk
1/4 tsp. salt
1/8 tsp. pepper
Add 1/2 cup grated cheese to 1 cup of hot sauce, stir over low heat until cheese is melted.
Season with a little mustard or Worcestershire sauce to taste.
Substitute chicken, beef, fish, or vegetable broth for the milk.
Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce.
Cook for a minute or two longer to get more flavor from the herbs.
Add 2 or 3 tablespoons of heavy cream to the finished sauce.
For an onion flavor, add an onion slice to the milk when heating
Remove onion slice before adding milk to flour and butter mixture
Combine 1 teaspoon dry mustard to flour used in sauce.
This sauce is especially good with fish and chicken.
Basic White Sauce
Note: To reduces thickness of sauce, use less flour.
- 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 do NOT let it brown (about 2 minutes).
- Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
- Simmer, stirring frequently, over very low heat for 5 minutes.
- Season with salt and pepper to taste and add a little nutmeg, if desire.
Low-Carb White Sauce
- Melt the butter in a sauce pan over medium heat.
- Combine cornstarch, milk and stir until smooth.
- Add salt and pepper and bring to boil over medium heat, stir constantly.
- Boil for 1 minute and pour over croquettes.
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