This basic sauce is a brilliant sauce to know! Not only is it the sauce for the most awesome lasagna but it's also the base to many other sauces including cheese sauce for mac n cheese or a base for a creamy chicken pie. I have given you a few different measurements below so you can get your perfect consistency. All use one cup of milk.
Ingredients:
Thin White Sauce: 1 tablespoon butter, 1 tablespoon flour
Medium White Sauce: 2 tablespoons butter, 2 tablespoons flour
Thick White Sauce: 3 tablespoons butter, 3 tablespoons flour
All use 1 Cup Milk
Method:
Melt the butter and heat until foam disappears. Add flour, whisking, cook for several minutes to lose the 'floury' taste, but don't cook so long it begins to color. Slowly add cold milk, whisking constantly, and bring to a boil, till smooth and thickened. Add a little salt and pepper to taste.
To make Cheese sauce - Add one cup grated cheese
To make a Veloute (A classic french mother sauce' - Exchange milk for chicken stock
Thin White Sauce: 1 tablespoon butter, 1 tablespoon flour
Medium White Sauce: 2 tablespoons butter, 2 tablespoons flour
Thick White Sauce: 3 tablespoons butter, 3 tablespoons flour
All use 1 Cup Milk
Method:
Melt the butter and heat until foam disappears. Add flour, whisking, cook for several minutes to lose the 'floury' taste, but don't cook so long it begins to color. Slowly add cold milk, whisking constantly, and bring to a boil, till smooth and thickened. Add a little salt and pepper to taste.
To make Cheese sauce - Add one cup grated cheese
To make a Veloute (A classic french mother sauce' - Exchange milk for chicken stock
RSS Feed