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Basic White Sauce

Basic White Sauce

"For years, Lois Gelzer of Oak Bluffs, Massachusetts has used this smooth sauce to make many dishes, including the two shared here. 'The recipe can easily be doubled or tripled,' she says."
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Ingredients

10 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  • Prep

  • Ready In

  1. In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

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Reviews

Read all reviews 14
  1. 15 Ratings

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Most helpful positive review

Substituted Corn Starch for Flour and it was wonderful. My grandma has never been willing to give up her white sauce recipe for steamed cauliflower, but now with this recipe I don't need hers!

Most helpful critical review

I doubled the recipe exactly as written. It was good, but I added a little shredded parmesan cheese later. Turned out pretty good, but I think there was too much flour because I had to add quite...

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Substituted Corn Starch for Flour and it was wonderful. My grandma has never been willing to give up her white sauce recipe for steamed cauliflower, but now with this recipe I don't need hers!

A definite classic that's the perfect base for just about anything. Just add based on personal taste and preference (or what you have in the kitchen at the time)......

this sauce was great i added some cheese whiz and some grated marble cheese with some cayenne mixed in with peas and carrots, would be great with any vegetable. couldnt find my garlic poder at ...

This was the perfect, easy sauce I was looking for. I used it for a carrot, cauliflower and broccoli vegetable dish. Very good

Very good basic recipe. I doubled it and added ground beef, saluted fresh mushrooms, garlic, onion, and parsley. Served over skin-on mashed red potatoes. You can thicken or thin sauce based on y...

Really good and easy to make. little more seasoning to your likening and good to go.

Of course this recipe deserves five stars; it's the basic white sauce recipe that can be found in virtually every cookbook in America. If you add a little nutmeg, then it's your basic Bechamel.

Perfect lil classic white sauce for bases for soups!

I made a white cream sauce once, but forgot how i did it. This helped jog my memory. Variations can include: adding the flour to the melted butter like a roux; using sour cream instead of flour ...

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