Preparation Time: 15 minutes
This recipe is for two cups of sauce. Multiply or divide by the number of cups of sauce you need.
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cup milk
- two pinches of nutmeg, salt, and pepper
Makes 2 cups.
- Place the butter in a medium sized saucepan on low medium heat and warm gently until it has melted. Measure in the flour and stir with a wooden spoon or spatula until combined. This mixture is called roux.
- Cook the roux for two minutes, stirring with your spoon. The roux should be bubbling and releasing steam.
- Now begin adding the milk, tablespoon by tablespoon. Completely incorporate each tablespoon of milk before you add more. After you've added about 1/4 of the milk, you can add more at a time. This is just a way of making sure that you don't get lumps in your sauce.
- Add all of the milk and cook, stirring occasionally. You can use a whisk to smooth the sauce, but a wooden spoon may be all you need.
- Heat the sauce just to below the boiling point. This should take approximately 10 minutes since the time you started adding the milk and the sauce should be quite thick.
- Remove the sauce from the heat and stir in the seasoning until completely combined.
- Allow the sauce to cool somewhat before using in another recipe or refrigerating/freezing for future use.
Sauce Normande: Stir in 2 tablespoons heavy cream along with the seasonings.
Sauce Aurore: Stir in 1 tablespoon concentrated tomato paste.
Sauce Poulette: Immediately after removing from the heat, stir the sauce slowly into two egg yolks. This might be used as the basis for making a souffle.
Sauce Moutarde: Proceed as for the sauce poulette, pouring the hot sauce over two egg yolks. Then stir in two teaspoons French style mustard, chopped parsley, and a little lemon juice.