Melt butter in a heavy-bottomed saucepan over medium-low heat. Stir in flour and cook until the mixture, called a roux, begins to thicken and bubble, but not brown.
Stir in the milk and bring to a boil. Add salt & pepper, lower the heat, and cook for about 2 minutes more, stirring constantly.
Remove from heat and serve.
Recipe Notes
The milk should be warm, not hot. Heat over low until almost bubbling. Do not boil.
To prevent a film from forming on the finished sauce, pour a very thin layer of milk over the top after removing from heat. Stir in before serving.
For a more authentic Béchamel, add a pinch of nutmeg and a bay leaf along with the salt and pepper. Remove bay leaf before serving.
To make a cheese sauce , add 1/2C grated cheese to the finished Medium White Sauce and stir well. Mix with cooked macaroni or cauliflower and bake at 350-400° for 30 minutes, and you’ve got a quick and easy meal.
Squeeze the cloves of 1 head Roasted Garlic into the finished sauce for a decedent topping for simple steamed vegetables. Add a few cups chicken or vegetable stock and you have an elegant Roasted Garlic Soup.
Never buy “Cream of _____” soup again! Use this as the base to make your own.
How do you use Basic White Sauce? Let us know in the comment section below!