![]() Give the sauce a final whisk to make sure there are no lumps. If desired, you can add a pinch of nutmeg. Season the white sauce to taste with kosher salt and black pepper. The sauce should be just thick enough to coat the back of a spoon. Reduce the heat to low and continue to cook and stir until the sauce is thick, about 4 minutes. Step 3: Thicken the sauceĬontinue heating and stirring the white sauce until it starts to thicken and comes to a simmer. While whisking, add the milk to the saucepan in a slow stream, making sure to fully incorporate the roux into the liquid. (It should smell slightly nutty and be a pale golden color.) Step 2: Add the milk Cook the mixture, stirring constantly, until it no longer smells like raw flour, about 1 minute. In a small or medium saucepan, melt the butter over medium-high heat, being careful not to brown or burn it. Kosher salt and freshly ground black pepper But before you get to that step, here’s exactly how to make a classic white sauce for pasta. ![]() Because the basic sauce is a blank slate, you can add flavorings like onions, garlic, herbs and spices as you please. Once you know how to make white sauce, you can make mornay sauce (béchamel plus Gruyère cheese), soubise sauce (béchamel plus pureed onions) and even a cheddar cheese sauce for homemade macaroni and cheese. Next, hot milk is whisked into the roux and simmered-often with aromatics and seasonings-until it’s thick, smooth and velvety.īut don’t confuse white sauce with alfredo: Alfredo is traditionally made with just butter and Parmesan cheese, although modern recipes often include heavy cream. Equal amounts of flour and butter are melted together on the stove top, then cooked until just slightly toasty. White sauce starts with something called a roux, which is a mixture of cooked flour and butter that thickens the sauce. (That’s because béchamel serves as the base for a lot of other sauces.) If you want to get technical, it’s one of the five “mother sauces,” and has been a culinary staple in France since the 17th century but actually dates back to 16th-century Italy. White sauce is just the colloquial name for béchamel, a flour-and-milk-based sauce that’s an essential part of traditional French cuisine.
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