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Basic White Sauce

Yields 1 to 1 1/2 Cups Sauce (240 to 360 ml.)

  • 1 Cup Milk (240 ml.)
  • 2 Tablespoons Butter (30 ml.)
  • 2 Tablespoons Flour (30 ml.)
  • 2 Pinches Salt
  • 1 Pinch Pepper

1 1/2-Quart Vegetable Unit
2-Quart Vegetable Unit

  1. Scald milk in 2-quart vegetable unit over medium-high heat, uncovered. Do not boil.
  2. In the 1 1/2-quart vegetable unit, melt butter over low heat. Add flour gradually,stirring constantly.
  3. Add hot milk gradually and cook, stirring, until sauce thickens. Season and serve hot.

Suggestion:
You've probably made white sauce for years by just using steps 2 and 3 above. Scalding the milk makes mixing easier and helps avoid lumps. A good wire whisk makes mixing much easier. The French learned this many years ago. Try it. White Sauce may be stored and reheated in the double boiler pan.