Kittencal's White Sauce/Roux

Submitted by Kittencalrecipezazz

"This is a basic white sauce or roux and can be used in so many different recipes, the thickness of the sauce depends on the proportion of flour and butter --- for a *thin* sauce decrease butter and flour to 2 tablespoons, for a *thick* sauce increase butter and flour to 5 tablespoons the amounts may be reduced to half for 1 cup."

 

• Ready In: 5mins
• Ingredients: 5
• Yields: 2 cups

ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half cream (or use 18% cream or full-fat milk)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper (or to taste, can use freshly ground black pepper)

directions

1. For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
2. Add in flour stirring/whisking constantly for 1 minute.
3. Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
4. Season with salt and pepper.
5. For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
6. Microwave on HIGH for 45 seconds or until thickened.
7. Add in flour stirring until smooth.
8. Gradually add in cream or milk; stir/whisk well.
9. Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
10. Stir in salt and pepper.
11. Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
12. VARIATIONS;.
13. Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
14. For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.

Reviews

[kusinera]

great white sauce, thank you Kit for another winner

 

[startnover]

I added onion to my butter before adding the flour (making broccoli soup) and it worked great...I've never really followed a recipe for mine, but using the half and half gave it such a nice richness...I'm glad I tried this. Thanks Kitten

 

[SweetSueAl]

I have used this basic recipe for years when making Au Gratin Potatoes, Scalloped Potatoes, Macaroni & Cheese, etc. Although the half and half is wonderful, for dietary reasons I have used skim milk in place of the half and half and the results are great. I don't heat the milk either. I'll have to try to see what the difference is.