Basic White Sauce
So many of you have asked for a good white sauce recipe recently. When it comes to these type of basics, I normally refer to the queen of cooking herself - Delia Smith. Here are two methods which work equally well.
Makes about 580mls
INGREDIENTS
50g butter⠀
25g plain flour⠀
570ml milk⠀
Salt and pepper ⠀
130g grated cheese - cheddar, Parmesan or jarslberg
METHOD
Roux method
Melt the butter in a saucepan over medium-low heat.Stir in the flour to make a roux. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.⠀
Remove from the heat; season with salt and pepper. If you want to make it a cheese sauce, then add the cheese while it’s still hot.
All in one method - inspired by Delia
Add the milk butter and flour to a sauce pan and warm through on a low/medium heat to melt the butter. Once everything has melted then turn the heat to low. Keep whisking the whole time until the sauce starts to thicken and becomes smooth and glossy. Once the sauce has thickened continue to cook (and whisk) for a further 5 minutes.
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This is such a helpful breakdown of a classic white sauce—I especially appreciate the all-in-one method for busy weeknights. The tip about adding cheese off the heat is spot on; it keeps the sauce silky instead of grainy. As someone trying to enjoy comfort food while staying mindful of portions and body goals, I’ve also found it useful to know my own body shape. I recently checked out Body Type Calculator, and it offered a clear, simple way to understand my proportions. It pairs surprisingly well with recipes like this. Thanks for sharing!
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