Easy white cream sauce is perfect for thickening soups, stews, or add to pasta, casseroles and vegetables. You can use it as is or as a base for many other sauces.
- ½ cup flour , all-purpose
- 1 stick butter ,salted or unsalted (See Recipe Notes)
- 2 cups milk 2% or whole (See Recipe Notes)
- salt and pepper (to taste)
- pinch of nutmeg (optional)
- cheese (optional)
- In a medium saucepan on low heat, melt butter
- Sprinkle in flour and whisk until smooth
- Remove pan from heat and add milk; continue to whisk off heat (see recipe notes)
- Place saucepan back onto stove burner and continue to whisk until sauce is smooth
- Taste for salt and pepper; adjust according to your palate; serve
- optional add cheese
- Use 2% or whole milk for cream sauce. You can substitute with half-and-half or heavy cream (what I use), but keep in mind the heavy cream will produce a slightly sweeter taste than milk.
- For best results, let milk stand at room temperature for about 5 minutes. Cold milk will cause the sauce to clump
- Add milk in 3-4 increments; do not pour it in all at once
- Initially, his recipe makes a relatively thin sauce, but will thicken the longer you cook it. Also, if you cook it at a high heat, you will get a thicker sauce, but if you cook it on too high of a heat, the sauce will break down.
- Start with 1/4 cup cheese of you're making a kicked up "cheese" sauce. It's just enough for added flavor but won't really make it any thicker. The amount of cheese depends on you. If it's just for added flavor or you're making a cheesier sauce.