Ingredients
Directions
Melt the butter in a small saucepan over a low heat.
Whisk the flour into the melted butter.
Add the salt and pepper and mix well.
Cook over low heat, stirring for a full 2 minutes to minimise the taste of the flour.
(if your mixture is thickening slowly, continue cooking in 30 second intervals until thick and bubbly).
Turn up the heat slightly, then slowly add the milk, stirring constantly.
Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, about 10 minutes.
To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk.
Light stock, cream, or a combination may be used in place of the milk.
White sauce is typically best when made right before it's needed. However, it can be stored in the refrigerator for up to 3 days in a sealed container. Heat it up gently before use and stir in 1 tablespoon at a time of milk or cream if it's too thick.
It can also be frozen in a sealed container for up to 6 months.
8 servings
- Amount per serving
- Calories96
- % Daily Value *
- Total Fat 7.1g10%
- Saturated Fat 4.4g23%
- Cholesterol 20mg7%
- Sodium 217mg10%
- Total Carbohydrate 6g3%
- Dietary Fiber 0.1g1%
- Total Sugars 2.8g
- Protein 2.5g
- Calcium 6mg1%
- Potassium 5mg1%
- Vitamin D 21mcg105%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Melt the butter in a small saucepan over a low heat.
Whisk the flour into the melted butter.
Add the salt and pepper and mix well.
Cook over low heat, stirring for a full 2 minutes to minimise the taste of the flour.
(if your mixture is thickening slowly, continue cooking in 30 second intervals until thick and bubbly).
Turn up the heat slightly, then slowly add the milk, stirring constantly.
Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, about 10 minutes.
To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk.
Light stock, cream, or a combination may be used in place of the milk.
White sauce is typically best when made right before it's needed. However, it can be stored in the refrigerator for up to 3 days in a sealed container. Heat it up gently before use and stir in 1 tablespoon at a time of milk or cream if it's too thick.
It can also be frozen in a sealed container for up to 6 months.
done