| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Flour |
| 2 |
c |
Whole milk |
|
|
Fine sea salt and freshly ground pepper; to taste |
|
|
Freshly grated nutmeg to taste |
INSTRUCTIONS
1. Melt the butter in a heavy saucepan. Stir in the flour and cook over low
heat for 3 minutes. (This is called a roux.) 2. Add the milk, whisking
constantly, and continue whisking until the sauce comes to a boil. Reduce
the heat and simmer for 10 minutes, or until slightly thickened, stirring
occasionally. 3. When the sauce is of the desired consistency, strain it
and add the seasonings to taste.
THICKER SAUCE: Increase the butter and flour by 1 or 2 tablespoons but do
not change the amount of milk.
MAKE IT LIGHT: Use a butter substitute and nonfat milk instead of the
butter and whole milk.
MAKE IT AHEAD: Basic White Sauce may be stored in the refrigerator for 3
days or in the freezer for up to one month.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@earthlink.net> on Apr 16,
1998
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