White sauce – the best way

Recipe from: 8/26/2009 12:00:00 AM
Preparation time: 5
Cooking time: 20


  • 0
    2 T flour
  • 0
    3 T butter
  • 0
    300ml milk
  • 0
    10ml nutmeg
  • 0
    Salt and pepper
Servings: Change Serving


Place the butter in a pot and melt over a low heat until frothy.
Add the flour, and stir well to cook it. This is called a roux. If you don't cook it out, it will taste floury.
Take it off the heat and let it cool slightly.
Add the milk slowly and with a WHISK, quickly mix it into the roux.
It is important to use a whisk so you do not get lumps.
Add the nutmeg.
As the milk heats up it will thicken the sauce, so be sure to stir with the whisk taking special care to scrape the bottom.
Season with salt and pepper.Add the nutmeg.
Use cream if you are wanting a richer sauce.

Read more on: dairy  |  sauté  |  slow cook


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Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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