Making a Basic White Sauce

Marsha Gardner

By
@mrdick1950

So many great recipes start with a basic white sauce, thin, medium or thick. With cheese or without.....


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Ingredients

2 Tbsp
butter, unsalted
2 Tbsp
all purpose flour
1/4 tsp
kosher salt
1 c
milk

Directions Step-By-Step

1
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 to 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.
2
THIN WHITE SAUCE:
Follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
3
THICK WHITE SAUCE:
Follow the instructions above, but use 3 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.
4
TIPS:
To make the standard B├ęchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded 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.
5
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.
6
SUGGESTIONS:
PARSLEY SAUCE:
Add 2 to 4 tablespoons parsley.

EGG SAUCE:
Add 2 diced, hard cooked eggs.

HORSERADISH SAUCE:
Add 1/4 cup grated horseradish, drained, and 1/8 to 1/4 teaspoon dry mustard, if desired.

CHEESE SAUCE:
Add 1/2 to 1 cup grated cheese of your choice.

About this Recipe

Course/Dish: Other Sauces