Simple White Sauce
A faster and simpler alternative to bechamel sauce, this white sauce does the job - but lacks the subtlety and sophistication of the real thing.
- 1⁄2 cup (1 stick. butter
- 1⁄2 cup all purpose flour
- 4 cups whole milk
- 1 teaspoon nsalt
- Over medium heat, completely melt butter in heavy saucepan. Stir in flour and cook, stirring, about one minute. Add milk and salt and whisk until roux is completely dissolved.
- Heat, stirring frequently, until sauce is thick and bubbly. Season with several grinds of white pepper and a few scrapes of fresh nutmeg.
Yield: 1 quart