White Sauce

White Sauce

Delicious, as-is, for making creamed potatoes or to compliment other vegetables like spinach, but also the base for cheese sauces and so many other applications.

  • 4 T Butter
  • ¼ C Flour
  • 2 C Milk (heated)
  • 1 t Salt
  • ½ t Pepper
  • Pinch of Nutmeg

In a heavy saucepan, melt butter over medium heat. Add flour and stir with wooden spoon to combine. Cook over medium heat at least one minute. Add hot milk and stir to combine or use a wisk, if necessary, to ensure a smooth consistency. Off the heat, add salt, pepper and ground nutmeg. Nutmeg makes a difference — so don’t leave it out, but a little goes a long way — so not too much.

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