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White Sauce

  • 10 min
  • 10-15 min

Ingredients

Thin Sauce

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 cup milk OR 1/2 cup evaporated milk and 1/2 cup water

Medium Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup milk OR 1/2 cup evaporated milk and 1/2 cup water

Thick Sauce

  • 3 or 4 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup milk OR one half cup evaporated milk and 1/2 cup water

Directions

  1. Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.
  2. Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.

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