White Sauce Recipe

[Kitty]

Try this guys, you'll never regret!

Ingredients:​

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk (preferably whole milk)
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:​

1. Melt Butter:
   • In a saucepan, melt the butter over medium heat until it begins to bubble.
2. Add Flour:
   • Add the flour to the melted butter and whisk continuously to form a smooth paste, known as a roux. Cook the roux for about 1-2 minutes, stirring constantly, to cook off the raw flour taste.
3. Gradually Add Milk:
   • Gradually pour in the milk while whisking constantly to incorporate it into the roux. Continue whisking until the mixture is smooth and thickened, about 5-7 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Seasoning:
   • Season the white sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning according to your preference.
5. Simmer and Thicken:
   • Allow the sauce to simmer gently for another 2-3 minutes to thicken further. Stir occasionally to prevent sticking or burning on the bottom of the pan.
6. Serve or Use:
   • Once thickened to your liking, remove the sauce from heat. Use it immediately in dishes like lasagna, macaroni and cheese, gratins, or pour it over vegetables, pasta, or meat dishes.

Tips:​

• For a smoother sauce, you can strain it through a fine-mesh sieve after cooking to remove any lumps.
• If the sauce becomes too thick, you can thin it out by adding a little more milk and whisking until desired consistency is reached.
• White sauce can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat gently on the stove, adding a splash of milk and stirring until smooth.

This versatile white sauce is a staple in many classic recipes and adds creamy richness to a variety of dishes.

 

[Alfredo]

This White Sauce Recipe is a game-changer! It's creamy, versatile, and adds a delicious touch to pasta, veggies, and more. Plus, it's super easy to make! Can't wait to whip up another batch!

 

[lizasoberan]

Try this guys, you'll never regret!
View attachment 4221

Ingredients:​

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk (preferably whole milk)
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:​

1. Melt Butter:
   • In a saucepan, melt the butter over medium heat until it begins to bubble.
2. Add Flour:
   • Add the flour to the melted butter and whisk continuously to form a smooth paste, known as a roux. Cook the roux for about 1-2 minutes, stirring constantly, to cook off the raw flour taste.
3. Gradually Add Milk:
   • Gradually pour in the milk while whisking constantly to incorporate it into the roux. Continue whisking until the mixture is smooth and thickened, about 5-7 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Seasoning:
   • Season the white sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning according to your preference.
5. Simmer and Thicken:
   • Allow the sauce to simmer gently for another 2-3 minutes to thicken further. Stir occasionally to prevent sticking or burning on the bottom of the pan.
6. Serve or Use:
   • Once thickened to your liking, remove the sauce from heat. Use it immediately in dishes like lasagna, macaroni and cheese, gratins, or pour it over vegetables, pasta, or meat dishes.

Tips:​

• For a smoother sauce, you can strain it through a fine-mesh sieve after cooking to remove any lumps.
• If the sauce becomes too thick, you can thin it out by adding a little more milk and whisking until desired consistency is reached.
• White sauce can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat gently on the stove, adding a splash of milk and stirring until smooth.

This versatile white sauce is a staple in many classic recipes and adds creamy richness to a variety of dishes.

I love making white sauce with a splash of white wine for extra flavor. I think it adds a nice touch, though it's optional!