Known as “White Sauce” in layman language. The base of White Sauce is “Roux” (equal quantity of all purpose flour & butter). Once the mixture is incorporated well, then milk is added to it. Flour acts as a “Thickening Agent” for this sauce. This sauce is mainly used in French & Italian cooking and is base for pasta dishes, vegetable & meat dishes as well (Eg: Vegetable Au Gratin, Coq au Vin Blanc etc)
- Flour – 100 gms
- Butter – 100 gms
- Milk – 1 litre
- Onion – 1 Nos
- Clove – 2-3 pieces
- Bayleaf – 1 no
- Melt the butter in a thick bottom pan.
- Add the flour and mix it
- Cook for a few minutes
- Remove from heat to cook the roux
- Boil milk with the onion or studded onion and cool it to warm.
- Gradually add the warm milk to the roux and stir till smooth
- Allow to simmer for 30 minutes
- Remove the onion pass the sauce through a conical strainer
- Cover a film of butter to prevent a skin for making.