Illustrative image—not a photograph of this dish. Be the first to upload a real one.
White Sauce
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4615130
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- ¼ cup (4 tablespoons) unsalted butter
- ¼ cup (60 g) all-purpose flour
- 2 cups (480 ml) whole milk
- ¾ tsp onion salt
- ¼ tsp ground white pepper
- 1 tsp ground mustard seed
- 1 pinch fresh-ground nutmeg
- 1 bay leaf
Directions
- Make a white roux: melt the butter in a saucepan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2–3 minutes. The flour should lose its raw smell but should not brown.
- Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.
- Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
- Remove the bay leaf, taste and adjust for salt and pepper, and serve.
Notes
A sweet white sauce can be made by replacing the seasoning items with sugar (preferably caster). Adding rum or brandy to taste will make this the sweet sauce traditionally served with Christmas pudding.
The seasonings can be adjusted according to individual taste and the intended use: some dishes will require a more highly seasoned sauce, others a milder concoction.
The flavor can also be altered by adding various herbs (parsley, celery leaves, thyme, etc.) along with the other seasonings. Generally, additions should be strained from the sauce prior to use—straining would not apply, for instance, to traditional parsley sauce, typically served with fish, in which the green of the herb is an integral ingredient. Keep in mind that the sauce should be mildly flavored and that any additions should complement the finished dish, not overpower it.
White sauce can be made ahead-of-time: remove from the heat and press a piece of plastic wrap onto the surface of the sauce to prevent it from forming a skin. Reheat over a low flame, stirring constantly, until it barely simmers.
In the event that lumps have formed in your sauce, simply pour through a medium strainer before serving.