Wheat Flour White Sauce
Prep 10M | Cook 10M | Enjoy in 20M
A smooth white sauce is the beginning of great dishes. It is considered one of the “mother sauces” in classical cooking, essential to the perfect cheese sauce, base for creamy casseroles, flavour with white wine, herbs, sautéed onion and celery for chicken, seafood and vegetables.
Tip: Make the sauce thin (soups), medium (casseroles) and thick (fillings) as required.
Ingredients:
Thin:
1 Tbsp butter
1 Tbsp all purpose wheat flour
1 cup milk
Pinch of salt and pepper
Medium:
2 Tbsp butter
2 Tbsp all purpose wheat flour
1 cup milk
Pinch of salt and pepper
Thick:
¼ cup butter
¼ cup all purpose wheat flour
1 cup milk
Pinch of salt and pepper
Directions:
In a small heavy saucepan over medium heat, melt butter. Thoroughly blend in flour, stirring constantly. The key to a smooth sauce is that all of the flour is evenly blended with the fat. This is known as a roux, to which the milk is whisked in to be cooked into a sauce consistency.
Gradually whisk in the milk, as the mixture comes to a boil it will thicken. Stir constantly, reduce temperature and cook for two minutes. Season with salt and pepper. Remove from heat, and cover with waxed or plastic wrap to prevent a skin from forming on the sauce surface.
Add to recipes as directed.
Cheese Sauce
Add 1 cup grated medium to hard cheese such as cheddar, gouda, Havarti, parmesan or a mixture and stir over medium heat until smooth. Add as directed to pastas, casseroles, or crepes.
White Wine Sauce
Add 1-2 Tbsp white wine per 1 cup white sauce, depending on thickness of sauce desired.
