White Sauce recipe | basic white sauce recipe

Turn on the heat and get the milk warming in a pot.

Melt 100 grams of butter in a saucepan over low heat.

Peel one white onion and cut it in half. Stick 2 cloves into the half onion along with 1 bay leaf to create a studied onion.

Once the butter is melted, add 100 grams of flour to the butter and mix to create a roux.

Turn off the heat after mixing the flour and butter together to form the roux.

Transfer the roux into a larger pot to start making the white sauce.

Turn on the heat and gradually add the warmed milk, about 3 ladles at a time, mixing continuously with a wooden spoon to avoid lumps.

Continue to add milk slowly while stirring gently until the sauce thickens and becomes smooth.

If the sauce is too thick, add more milk and stir until the desired consistency is reached.

Once the sauce is at the right consistency, pass it through a conical strainer to remove any lumps.

Add a pinch or two of nutmeg and season with salt and pepper, then stir well to combine.

Equipment Needed

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