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How to Make White Sauce

How to Make White Sauce
How to Make White Sauce

Learn How to Make White Sauce in the comfort of your own kitchen. This homemade sauce recipe couldn't be easier and will complement so many of your dishes. For pasta, pizza, casseroles and more, this sauce is absolutely delicious. Ultra creamy, this sauce comes together in almost no time. Just stir butter and flour together to create a roux, stir in milk until it thickens and then you're free to add whatever ingredients you prefer. Make it cheesy, a little spicy, or mix in some herbs and garlic. Leave it as is for a more traditional approach.

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I finally found an easy recipe for white sauce that I could use for several recipes.

Omg...this is one of my favorite go to recipes for so many different reasons. It's so versatile and it always seems to taste better each time you make it. From gravies to cheese sauce you really can't go wrong. You're so right about burning the flour Ruthep once that happens you pretty much-gotta start all over again. My favorite way to enjoy this sauce is simply plain over a fresh hot biscuit.

This is the base for my sauces. I make it all the time. It is really important not to have the heat too high and to stir almost non-stop so the butter won't brown and develop a burnt flavor. You can not cover that up. You add cheese and that flavor is still in the background. I have made this white sauce for years. The more you do it, the easier it is.

Homemade sauces can seem intimidating. I liked how this video broke down each step and included different variations. I'll have to give it a try! Doesn't seem too hard anymore.

Emily, DO try it you will be astonished how quickly you master it. Then you can do infinite variations. Cheese sauce with any type of firm cheese you prefer, or a homemade alternate to canned cream of whatever soup. Make a thick white sauce (3 tablespoons each of butter flour for each cup of milk then stir in bouillon of your choice - chicken, beef, mushroom, even lobster. (All of these flavors are available online if not at your local grocer - I like to use low sodium ones.) You can make cream of mushroom replacer by using a bit of beef bouillon and about 2 ounces of finely chopped mushrooms, just let the sauce cook on low for about 15 minutes after it thickens for cook the mushrooms through let the flavor permeate. Or cream of celery - add a bit of chicken bouillon if you wish and 1 or 2 tablespoons of very finely diced celery. Medium white sauce (2 tablepoons each butter flour for each cup of milk) with plenty of black pepper makes great sausage gravy to serve over biscuits - or go decadent substitute sausage drippings for all or part of the butter. Best of luck enjoy your new skill level.

This was a great, basic tutorial for a beginner cook like me! I'll be coming back to this video the next time I need to make a white sauce!

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