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White Sauce

White sauce is a common name (chiefly in the US and Britain) for the classic Béchamel Sauce, one of the "Mother Sauces" of French Cuisine. In French cooking, Béchamel Sauce is rarely used on its own; it is more often used as the base for derivitave sauces or as a binder for gratinées. Béchamel's American cousin, on the other hand, is frequently used as a finished product. White sauce is generally more highly seasoned than is Béchamel, but the procedure for making both is the same. Recipes from the 19th century and earlier often call for slowly simmering white sauce, for an hour or mor

Source and licence

"White Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:White_Sauce, revision 4615130), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:White_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4615130

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Make a white roux: melt the butter in a saucepan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2–3 minutes. The flour should lose its raw smell but should not brown.
  2. Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.
  3. Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
  4. Remove the bay leaf, taste and adjust for salt and pepper, and serve.