Prep 10 mins
Cook 10 mins
This is a medium white sauce, to be used on creamed casseroles, scalloped foods, etc.
- Melt butter over low heat in sauce pan.
- Blend in flour and seasoning over low heat, stirring constantly, until mixture is smooth and bubbly.
- Allow to cook for at least 1 minute to eliminate raw flour flavor.
- Remove from heat, SLOWLY add milk, stirring constantly to make a smooth paste; stir in remaining milk.
- Return to heat, stirring constantly.
- Bring to a boil again and keep stirring until thickened.
- If you want cheesy white sauce, add 1/2 cup shredded cheese (you can add as much cheese as you like to make it as cheesy as you wish).
- Cover pan with tight fitting lid to prevent film formation until sauce is to be used.
- Use on creamed and scalloped foods, sauces, gravies and in vegetable dips.
This is a great recipe. I sometimes spice it up a bit by putting 4 whole cloves 8 whole peppercorns and 2 bay leaves in the milk then bring that to a simmer and then take it off the heat and let it sit for 15 mins or so then strain the milk. It really doesn't much extra effort and you can really taste the difference. Oh and if you feel the urge you can put just a pinch of nutmeg in the sauce just after it has thickened and before you take it off the heat.
This recipe is the bomb! Maybe add some Cayenne and Italian Seasoning(if you like) for some extra flavor. Made a Potato Gnocchi dish and it was heavenly ?
This basic white sauce is essential for so many things. Stir in sliced boiled new potatoes and petite peas for a real treat. A variation that goes nicely with fish is to add a pinch or two of dried dill weed and then, after the sauce it done, stir in 1 tsp. lemon juice.