Want a simple, basic white sauce? This sauce can be used for a variety of recipes, and can be used in place ‘cream of’ soups, as well. I had a hard time getting decent photos of the process, because making a white sauce is a fast and furious process, requiring all of one’s attention and both of your hands! I did the best I could – you will have to imagine the rest… 😉
Mix well with a whisk. You have to stir fast and constantly from this point on.
You add the milk a tiny bit at a time – stirring furiously after every addition. It will form a ball on your whisk, most times, but just keep adding milk and stirring.
As you keep adding milk ( a few Tablespoons at a time) it will eventually start to smooth out and look creamy. This is why you stir so hard – to keep it smooth. If you add the milk too fast and/or don’t stir hard enough, it will get lumpy.
If it does form lumps, don’t stress! Just strain it through a sieve.
As the sauce begins to thin out, you can add the milk faster. When the milk is all added, just stir gently till it thickens.I am including a thin sauce, and a thick sauce. I use the thick one for most cream soup recipes, and I use the thin one for my Poor Man’s Steak.
Use the proportions in parentheses for a thick sauce.
- 3 TBSP butter (4 TBSP for thick)
- 2 TBSP flour (4 TBSP )
- 1 tsp salt (1 teaspoon)
- 2 cups milk (2 cups)
- Melt butter in heavy saucepan.
- Add flour and salt, stir till well blended.
- Slowly add milk, stirring constantly with a whisk, till smooth paste is formed.