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White Sauce

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“More or less milk will produce a thinner or thicker sauce. Keep warm, if necessary, in top of double boiler over simmering water, but do not cover because the steam will thin the sauce.”
READY IN:
12mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm milk in a saucepan over low heat. In a separate heavy-based saucepan, melt butter. Add flour all at once and cook until bubbly.
  2. Whisking constantly, gradually add milk.
  3. Continue whisking until sauce thickens; cook 2 to 3 minutes over low heat, stirring constantly, until the consistency is rich and creamy. Season with salt and white pepper.
  4. Serve hot with lightly-cooked vegetables or use as a base for other sauces.

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