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Wicklewood's All Too Easy All in One White Sauce

Wicklewood's All Too Easy All in One White Sauce created by ImPat

I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux.

Ready In:
8mins
Serves:
Units:

ingredients

directions

  • Place all the ingredients in a saucepan.
  • Whisking continuously, bring to a boil.
  • Reduce heat but continue to whisk and cook for 2 minutes.
  • Add preferred flavouring such as cheese or parsley.
  • Season to taste and serve as desired.
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RECIPE MADE WITH LOVE BY

@WicklewoodWench
Contributor
@WicklewoodWench
Contributor
"I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux."
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  1. ImPat
    Wicklewood's All Too Easy All in One White Sauce Created by ImPat
    Reply
  2. ImPat
    Wicklewood's All Too Easy All in One White Sauce Created by ImPat
    Reply
  3. ImPat
    Overall for a quick white sauce good but have to admit I would rather take that little bit of extra time and make a roux and do it traditionally but biggest issue here was that I did follow the recipe exactly but ended up with a very thick custard consistency of sauce and added about another 1/2 cup milk to get it to a pouring consistency and then added cheese (for a cheese sauce) and put back on the heat to melt cheese and to heat up. The other thing I noticed was as the sauce cooled it was a lot quicker to set/thicken than the traditional sauce as it cooled. If you are in a hurry and want a quick fix and willing to add other flavours (eg or herbs or a bit of mustard) this is a good recipe to go with and would happily recommend. Thank you WicklewoodWench, made for Aussie forum Make My Recipe.
    Reply
  4. WicklewoodWench
    I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux.
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