How to Make Homemade White Sauce

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By globewatcher
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Flour is the base for White Sauces

The classic white sauce is great for many different dishes. Additions of cheese or herbs to a white sauce is a great addition to dishes. The white sauce is much easier to make than most people believe. Most basic white sauces or flour based sauces use milk, but other liquids may be used as well. What is great about white sauces is that they make a great base upon which many variations and flavors may occur.

Difficulty: Easy

Instructions

Things You'll Need:

Butter
Flour
Liquid (milk or stock)

Step 1

White Sauce with herbs (Oskila)

To make a white roux sauce of pouring consistency. This sauce would be used when you intend to pour the sauce over the food.
Step 1: Melt 1 tablespoon of butter in a sauce pan on low heat.
Step 2

Step 2: Add 2 tablespoons of all-purpose flour to the melted butter and cook on low heat. Stir the mix over low heat for about 1 to 2 minutes. The mixture should bubble and have the appearance of a honeycomb. Do not brown the mixture. (Be sure that the mixture forms the honeycomb appearance or the white sauce will form lumps when the liquid is added).
Step 3

Step 3: Remove the sauce from the heat, and gradually stir in 1 ¼ liquid (usually milk) to form the white sauce. The liquid can be hot or cold when adding to the roux. Return the sauce pan to heat and stir until boiling. Reduce the heat to a simmer and continue stirring constantly for about 2 minutes.
Step 4

Step 4: The sauce is ready to serve or to add flavoring or herbs and spices.
Step 5

Step 5: To make a white roux sauce of coating consistency, in which you will be using to coat fish, meat, or vegetables start with 2 tablespoons of butter and ¼ cup of flour to 1 ¼ liquid. Follow the directions above.