Modern Thick White Sauce
A classic thick white sauce, perfect for coating cutlets and croquettes. This recipe is easy to follow and yields a smooth, creamy sauce.
Ingredients
- 2.5 tablespoons Butter
- 0.25 cup Cornstarch (Or 1/3 cup flour)
- 1 cup Milk
- 0.25 teaspoon Salt
- 0.0625 teaspoon Black Pepper (Pinch)
More recipes using Milk
Modern Thin White Sauce
A classic thin white sauce, perfect for binding dishes or as a base for other sauces. This recipe includes instructions for a cream sauce variation.
Modern Thin White Sauce
A classic thin white sauce, perfect for binding dishes or as a base for other sauces. This recipe includes instructions for a cream sauce variation.
Thin White Sauce
A basic thin white sauce, suitable for various culinary applications. This recipe is modernized for clarity and ease of use.
Classic White Sauce
A simple and versatile white sauce, perfect for pasta, vegetables, or gratins. This recipe builds upon the basics, ensuring a smooth and flavorful result.
Instructions
- 1In a saucepan, melt the butter over medium heat.
- 2Remove the saucepan from the heat. Whisk in the cornstarch (or flour) until smooth. This creates a roux.
- 3Gradually whisk in the milk, a little at a time, until the mixture is smooth and there are no lumps. Return the saucepan to medium heat.
- 4Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency. This should take about 3-5 minutes.
- 5Remove from heat and stir in the salt and pepper. Use immediately.
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This classic white sauce recipe, adapted from a 1900 cookbook, is a versatile base for many dishes. It's a simple combination of butter, flour, milk, and seasonings, creating a creamy and comforting sauce. This easy-to-make sauce is perfect for coating vegetables, enriching casseroles, or as a base for other sauces.