Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (preferably warmed)
Salt and white pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Roux:
In a saucepan, melt the butter over medium heat. Be careful not to let it brown.
Add Flour:
Once the butter has melted, add the all-purpose flour.
Stir constantly with a wooden spoon or a whisk to create a smooth mixture, known as a roux.
Continue to cook for about 1-2 minutes, but do not let it brown.
Gradually Add Milk:
Gradually pour in the warm milk while continuously whisking the mixture to prevent lumps from
forming.
Continue to whisk until the sauce thickens. This may take about 5-7 minutes. It should be smooth
and free of lumps.
Season and Finish:
Once the sauce reaches your desired consistency, add salt and white pepper to taste. You can also
add a pinch of nutmeg for extra flavour.
Continue to cook and stir for another minute to allow the seasonings to blend into the sauce.
Serving:
The white sauce is now ready to use as a base for various dishes. You can pour it over pasta, use it in
casseroles, or incorporate it into other recipes as needed.
If the sauce becomes too thick, you can thin it out by adding a little more warm milk and stirring
until you achieve the desired consistency. Conversely, if its too thin, you can cook it a bit longer to thicken it further. White sauce is a fundamental component of many classic dishes, and mastering it opens the door to a wide range of culinary possibilities.