White Sauce (3.25oz) Recipe
Make White Sauce (3.25oz) Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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White Sauce Base
Seasoning & Finish
Method
White Sauce Base
- 1
Measure and warm dairy
Weigh or measure 3.25 oz total dairy. Combine 3 fl oz whole milk and 0.25 fl oz heavy cream in a small saucepan. Warm over low heat until just steaming — do not boil. Warming prevents lumps when added to the roux.
- 2
Make roux
In a separate small saucepan over medium-low heat, melt 1 tablespoon unsalted butter. When the butter foams and the milk pan is steaming, add 1 tablespoon all-purpose flour and stir continuously with a whisk or wooden spoon to form a smooth paste (roux). Cook the roux 60–90 seconds to remove the raw flour taste, stirring constantly, but do not let it brown.
- 3
Incorporate warmed dairy
Reduce heat to low. Add a small ladle (about 1 tablespoon) of the warm milk mixture to the roux while whisking vigorously to loosen the paste. Continue adding the warmed milk gradually in a slow, steady stream while whisking to maintain a smooth emulsion. Scrape the bottom and sides of the pan to incorporate all roux. Cook on low, whisking, until the sauce thickens to coat the back of a spoon, about 2–3 minutes.
Seasoning & Finish
- 4
Season and finish
Once thickened, remove the pan from heat. Whisk in 1/4 teaspoon fine sea salt, 1/8 teaspoon ground white pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasoning as needed. If desired, stir in 1/8 teaspoon lemon juice to brighten the flavor.
- 5
Cool and portion
Allow the sauce to cool slightly for 3–5 minutes. Use immediately while warm. The final yield should be approximately 3.25 ounces (about 1/3 cup). If storing, place in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, whisking and adding a teaspoon of milk if the sauce has tightened.