White sauces are the basis for many recipes. Just a few simple steps need to be followed carefully for a perfect result every time
Time Required: 20 minutes
- Melt 2 tablespoons butter in a heavy saucepan over medium low heat.
- Stir in 2 tablespoons flour. Using a wire whisk, stir the butter-flour mixture until it bubbles. This is called a roux.
- Cook and stir the roux for 1-2 minutes. This gets rid of the raw flour taste and allows the starch granules in the flour to accept the liquid. Remove from heat.
- Heat 2 cups of milk in a separate pan.
- Slowly add the milk to the roux, stirring vigorously with that wire whisk.
- Return saucepan to heat. Cook and stir over medium heat until the sauce thickens. This process begins at the bottom of the pot, so be sure to stir constantly, using a wire whisk.
- When the sauce is thickened and just begins to boil, remove from heat. You've made a white sauce! Season it to taste with salt and white pepper.
- Click on the link below to find a recipe for a basic white sauce and a few delicious variations.
- Heating the liquid ensures lumps won't form as easily in the sauce.
- Make sure you cook the flour-butter mixture for 1-2 minutes so the sauce will thicken.
- Using a wire whisk really is essential. It incorporates the liquid into the roux very well, preventing lumps from forming.
What You Need
- heavy saucepan
- wire whisk