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White Sauce
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Serves/Makes:1 cup

  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) flour
  • 1 cup (225 ml) half and half or milk
  • salt and white pepper to taste
  • Melt butter in saucepan.
  • Do not brown butter.
  • Stir in flour with a wire whisk, if you have it, to make a smooth paste known as a roux.
  • Slowly add milk, stirring constantly over low heat to thicken.
  • Season to taste.
A basic sauce used in cooking, for creaming vegetables or fish or as a base for other sauces. This is the recipe for a medium white sauce also referred to as Bechamel Sauce.. The butter and flour are always used in equal amounts but may be changed to 1 T. of each per cup for a thin white sauce, or 3 T. of each per cup for a thick white sauce. This is the basic formula I have used since my own basic foods class in college.

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