Salsa Bianca Classica -- Classic White Sauce

Time

Ingredients

Ingredients

3 tbsp. butter
3 tbsp. flour
2 cups liquid (at least 1/2 milk) *
Salt to taste
White pepper to taste **

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

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