One of the core French
sauces, also known as the Milk
Sauce. This is basically a butter
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 thick
ness. 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.