Basic White Sauce

Makes about 1L of sauce

Ingredients:

3 tbsp butter (or olive oil if you want a healthier alternative)
roughly 1/2 cup of flour
about 800mL milk

Instructions:

Melt some butter in a saucepan on low heat. Be careful not to let it brown/burn.
Turn off the heat and add the flour.
Mix until you get a nice roux (doughy paste/pasty dough..)
Add the milk to the roux and mix thoroughly.
When you have the roux evenly dispersed in the milk, turn the heat on low again and continue whisking/stirring quickly while it is heating up. As the sauce heats up it will thicken, so if you stop whisking for too long, you’ll end up with clumps.
Turn off the heat before it starts to simmer; in other words, when you start to see steam coming up from the sauce, turn off the heat. Continue to stir for a couple more minutes so that sauce doesn’t cook too much on the bottom.
Use as required.

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You’re currently reading “Basic White Sauce,” an entry on koala’s munchies

Published:: December 17, 2007 / 12:09 pm

Category:: Sauces

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About

This blog is where I collate all my cooking ideas and notes…

It’s still rather new, but I’m slowly adding to it. Any suggestions you could offer would be much appreciated. Some of the recipes I posted earlier don’t have photos, but I have been taking photos for my recent entries. Sometimes I’ll post the recipe first while I’m cooking and taking photos so the pictures might be uploaded a few days later. Still lots of work to do to it, but I’m enjoying it.

Here’s a recent addition:

Will soon be posting a recipe for “sukiyaki” and possibly toppoki (once I’ve experimented enough times to be more confident with it). I should do some fish recipes too, but we don’t eat fish that often (except when we have sushi and sashimi…)

Oh, and having recently had some really nice creamy cheese and trying to look it up on the internet (found out it was called brillat savarin), I’ve come across many cheese making websites and have been thinking about making my own cheeses too. Will start with making cottage/ricotta this weekend so we could make “spinach ricotta cannelloni” (will most certainly take photos and post a recipe for it afterwards if it turns out well.) Guess we’ll see how it goes.

And I’ve had this idea of making gluten-free gnocchi for quite a while now, just haven’t time to actually test it out yet. Should really try and get around to it soon.

updated: 2008-01-24

Curious 7.15.09 / 1am

Have you tried making it with the oil? Does it taste much different than if you were to use butter? What type of oil would you use? Could you whisk in some cheese and let that melt to make a cheese sauce?

koalamunchies 8.4.09 / 11pm

I’ve been using mainly olive oil recently. It has a distinct olive oil flavour in it but otherwise the same.
Oh and yes to the cheese. You could lots of creamy sauce variations but adding different things to it.
For example: cheese and spinach sauce, tuna mornay, creamy tomato… etc.
Have fun experimenting. ^-^

koala’s munchies

Basic White Sauce

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