Make a roux by melting the butter in a saucepan and adding the flour all at once; whisk constantly to form a smooth blonde paste. Cook the roux, but do not brown it.
Within a few minutes the roux should be smooth and very thick. Whisk continually. Add half of the liquid (milk) and continue to whisk the sauce constantly. Add the remaining liquid, a little at a time until the proper consistency is achieved. If more liquid is need, use additional milk.
Continue to whisk for a few more minutes. Add salt and white pepper to taste. Use this white sauce in any recipe calling for a medium white sauce.
Author's Comments
This white sauce can be used in any dish calling for a white sauce. If the recipe calls for a heavy or thick sauce, add less liquid; and thinner or lighter sauce, add more liquid. The recipe as written is for a medium sauce used in such dishes as Frutta de Mare or
White Lasagne.
* Liquid used is according to what the sauce will be used for. If used for fish, ½ the liquid should be either court bouillon or fish stock; if used for chicken, use chicken stock or bouillon for ½ the liquid. The other ½ must be milk.
** White pepper is called for in white sauce. If common ground black pepper is used, your white sauce will be full of unappetizing black specks.
Taken from my Cookbook: The "Old Country" Italian Cookbook by Donald J.P. La Marca
Instructions
Make a roux by melting the butter in a saucepan and adding the flour all at once; whisk constantly to form a smooth blonde paste. Cook the roux, but do not brown it.
Within a few minutes the roux should be smooth and very thick. Whisk continually. Add half of the liquid (milk) and continue to whisk the sauce constantly. Add the remaining liquid, a little at a time until the proper consistency is achieved. If more liquid is need, use additional milk.
Continue to whisk for a few more minutes. Add salt and white pepper to taste. Use this white sauce in any recipe calling for a medium white sauce.
Author's Comments
This white sauce can be used in any dish calling for a white sauce. If the recipe calls for a heavy or thick sauce, add less liquid; and thinner or lighter sauce, add more liquid. The recipe as written is for a medium sauce used in such dishes as Frutta de Mare or
White Lasagne.
* Liquid used is according to what the sauce will be used for. If used for fish, ½ the liquid should be either court bouillon or fish stock; if used for chicken, use chicken stock or bouillon for ½ the liquid. The other ½ must be milk.
** White pepper is called for in white sauce. If common ground black pepper is used, your white sauce will be full of unappetizing black specks.
Taken from my Cookbook: The "Old Country" Italian Cookbook by Donald J.P. La Marca