Do you know how to make a basic white sauce? If not, do you want to learn how to make one? If so, I can help. In my experience, there are two ways to prepare a basic white sauce. The first method involves making a roux. The second method is referred to as blending. It involves making a paste. Here’s a quick rundown on each method as well as what a basic white sauce may be used for:
Ingredients Needed
In order to make a white sauce, you will need equal amounts of butter and flour. You’ll also need 1 cup of whole milk and miniscule amounts of salt and white pepper. Over the years, I have learned that the amount of whole milk needed to make a basic white sauce remains the same regardless of the sauce’s consistency. The amount of butter and flour needed, however, changes based on how thick you want the sauce to be. Thin white sauces require 1 tablespoon of butter and flour. Pouring white sauces require 1 ½ tablespoons of butter and flour. Coating sauces require 2 tablespoons of butter and flour whereas panda sauces require 3 tablespoons of butter and flour.
Roux Method
If you want to make a basic white sauce using the roux method, start by taking out your sauce pan. Place the sauce pan onto your stove top and turn the heat on low. Continue by adding the butter to your sauce pan and let it melt. Next, add the flour to the melted butter and cook it on low for no more than 3 minutes. You will also want to keep stirring the sauce. The goal is to allow the roux to bubble without turning brown.
At the end of the 3 minutes, gradually add a small amount of milk to the sauce pan. The milk will cause the roux to start to thicken. As the roux thickens, keep stirring and allow the mixture to come to a boil. Then add more milk. Continue to stir and allow the roux to come to a boil after each addition of milk. Once all the milk has been added to the roux, allow the mixture to come to a boil one last time. Then add your seasonings and let the roux simmer for 5 minutes. I should also mention that the amount of salt and white pepper used should be based on your personal taste preferences. After the roux is done simmering, it will be ready for use.
Blending Method
If you want to make a basic white sauce using a blending method, you’ll need to take out a mixing bowl and a spoon. Next, place your flour and 1 ¼ cup of cold milk into the mixing bowl. Use your spoon to transform the cold milk and the flour into a smooth paste. Place the remaining milk into a sauce pan and bring it to a boil. Then add the paste to the hot milk and stir it continuously. Allow the sauce to simmer until it reaches a thick consistency. In my experience, it could take the sauce up to 3 minutes to thicken. Once the sauce thickens, add butter, salt and white pepper. Allow the white sauce to cook for approximately 5 minutes more before removing it from the stove. Then go ahead and use the white sauce as desired.
Uses for Basic White Sauce
A basic white sauce may be used to create series of sauces designed to accompany seafood, pasta and vegetables. It may also be used to create a veloute sauce or a French Béchamel sauce. A veloute sauce or a French Béchamel sauce may then be used to create a compound white sauce. Examples of compound white sauces include allemande sauce, Hungarian sauce, Mornay sauce, chaud-froid sauce and supreme sauce.
Source: Personal Experience
Killeen Gonzalez has a degree in Hotel and Restaurant Management. She is a former special events planner.
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