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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sauce

White Sauce

Serves 2 · 15 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ¼ cup (4 tablespoons) unsalted butter
  • ¼ cup (60 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • ¾ tsp onion salt
  • ¼ tsp ground white pepper
  • 1 tsp ground mustard seed
  • 1 pinch fresh-ground nutmeg
  • 1 bay leaf

Method

  1. Make a white roux: melt the butter in a saucepan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2–3 minutes. The flour should lose its raw smell but should not brown.
  2. Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.
  3. Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
  4. Remove the bay leaf, taste and adjust for salt and pepper, and serve.