This is the basic white sauce used in lasagna, vegetable gratins, and savory soufflés.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Melt in a heavy-bottomed pot: 3 tablespoons butter.
Step 2
Stir in: 3 tablespoons flour.
Step 3
Cook over medium heat for 3 minutes. Add, bit by bit, whisking constantly: 2 cups milk.
Step 4
To avoid lumps, completely whisk in each addition of milk before adding the next. If, despite this, the sauce is lumpy, strain it through a sieve after all the milk has been added, and return to the burner to cook. Bring slowly to a boil, stirring all the time. Turn down to a bare simmer (use a flame tamer if necessary) and cook for 20 to 30 minutes, stirring occasionally to keep the sauce from sticking. Season with: Salt, A pinch of nutmeg (optional), A pinch of cayenne (optional).
Step 5
Use right away or keep warm. (The sauce will solidify when cool.)
Variations
Step 6
To make a thicker sauce for a soufflé, use more flour and less milk: 4 tablespoons butter, 4 tablespoons flour, and 1 1/2 cups milk.
Step 7
When making a vegetable gratin, replace up to 1 cup of the milk with vegetable cooking water (either the water the vegetables were cooked in or the water squeezed from cooked greens).
