Recipe by Chef John
"White sauce is one of the “mother sauces” in traditional culinary training and is used in many popular dishes."
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fresh thyme, chopped
freshly grated nutmeg
cayenne pepper, or more to taste
I didn't change a thing and loved it!!
Couldn't eat it! That's a first from a chef john recipe :-( I tried as is, as well as how several other reviewers suggested and nothing could compliment all that thyme. I'm off to find another... but I'm still a chef john fan!
This is a BASIC sauce. Add whatever spices will complement whatever you're going to use it on. Important: you want to cook the butter/four mix at a temp that will cook the flour without burning the butter. Usually when I get lumps, it's because I didn't cook the flour long enough. I like to make this with whole wheat flour, if you don't mind a brown "white" sauce with speckles. :)
I skipped the thyme in this recipe. I browned some chopped onion and fresh minced garlic in the butter before adding the flour. After the sauce was made, I added some ground mustard and a touch of hot sauce. I used the white sauce as a base for homemade macaroni and cheese. It worked out great--perfect thickness and held up well during the whole cooking process.
For a basic, more versatile white sauce, omit the nutmeg and thyme. (Actually, I’m not sure I’d like that combination. For my tastes it would be either/or) For a thinner white sauce, use 1 T. each of flour and butter. For a thick sauce, 3 T. each of flour and butter.
Thank you so much! I had a basic recipe for white sauce and lost it and couldn't find a good one to replace it. This was exactly what I was looking for. I did add some chopped onion and garlic to the butter and skipped the cayenne since I don't care much for spicy hot food. It turned out perfectly. I can't wait to experiment with other added ingredients and can see several possibilities!
This turned out good-but made alot so I had to throw out the rest..I used this sauce for my macaroni and cheese dish and my son loved it...A keeper!!!
I consider myself a pretty good cook, but I had some trouble with this sauce. It took me over half an hour to be able to come up with something good because it was very bland. I ended up adding 2 chicken bullion cubes, basil, and oregano. I also had to whisk the sauce for a good ten minutes for it to thicken up without clumps. Maybe this sauce is supposed to be a base that you modify yourself, but that should be specified. **However, after I added everything I did, this sauce came out terrific and tasted very good over baked chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's White Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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