White Sauce
This is a simple American white sauce, a butter and flour roux whisked into whole milk and seasoned until it tastes like something on its own. It descends from French béchamel, but the American version is usually seasoned more boldly and served as a finished sauce. Onion salt, white pepper, mustard and nutmeg give it character, and the whole pot takes about fifteen minutes at the stove.
Instructions
Melt the butter in a saucepan over medium heat and wait until the foam dies down. Stir in the flour with a whisk and keep cooking for 2 to 3 minutes. The roux is ready when the raw flour smell is gone and it has not taken on any color.
Pour in the milk while whisking quickly and steadily, so the roux dissolves into a smooth mixture with no lumps.
Add the onion salt, white pepper, ground mustard seed, nutmeg and bay leaf. Lower the heat to medium-low and stir often as the sauce cooks.
Simmer until the sauce lightly coats the back of a spoon. Take out the bay leaf, taste, adjust the salt and pepper, and serve. If any lumps have formed, pour the sauce through a medium strainer first.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
