One of the core
French sauces, also known as the
Milk Sauce. This is basically a
butter-flour
roux mixed with milk. To make, warm the milk on low heat in one pan, while melting
butter in another. Add flour to the melted butter and
whisk until smooth, then cook 2-3 minutes on medium low
heat. To prevent lumps from forming, you should add the warmed milk a little bit at a time while whisking constantly, returning the
sauce to a
simmer after each addition. Cook approximately 5 minutes or until desired
thickness. Be careful not to use too
high heat, or the sauce may break. If your sauce should
break, remove from heat and add 2
ice cubes while whisking until the sauce is back together.
For a thin sauce, use 1 tablespoon of butter and flour per 1 cup milk. For a medium sauce, use 2 tablespoons each per cup milk. For a thick sauce, use 3 tablespoons each per cup milk.