Here is my white sauce recipe for you. White sauce is also known as Bechamel and is used as is or as a base for other sauces such as cheese sauce for pasta.
There really is not much to a white sauce. You start with a roux — a mixture of fat and flour– and them whisk in the milk. If you do it properly you will end up with a smooth sauce without any lumps.
We will be using unsalted butter for the fat in this recipe. Once you melt it you will add the flour. It is important that the flour get a chance to cook or you will end up with a sauce that tastes of raw flour. Very unpleasant indeed. So, take your time and allow it to do its thing. This will take about 3 to 4 minutes of constant whisking.
Next you will add your milk. You need to whisk constantly as you do so. Initially you will have lumps. Don’t worry about it. They will disappear as you whisk. Once they are all gone — the lumps — add the salt, pepper and nutmeg.
Whisk your sauce until it thickens without stopping. Once it thickens you are done.
This is what you need to do for this white sauce recipe:
Makes about 4 cups of sauce
4 TBS unsalted butter
3 TBS flour
4 cups milk
¼ tsp. ground nutmeg
Salt & Pepper
Melt the butter in a heavy pot. Whisk in the flour, a little at a time. Whisk constantly for 3 to 4 minutes until the flour cooks.
Add the milk, whisking constantly in order to prevent lumps. Season with salt and pepper.
Add the nutmeg. Whisk constantly until sauce comes to a soft boil and thickens.