White Recipe
Recipe information
Make White in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base Sauce
Seasoning & Aromatics
Cheese (optional)
Finish & Garnish
Base Sauce
1. Melt butter and sweat garlic
In a medium saucepan set over medium heat, melt the unsalted butter until foaming but not browned. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.
2. Make roux
Add the all-purpose flour to the melted butter and garlic. Whisk constantly for 1 to 1 1/2 minutes to cook the raw flour taste, creating a smooth pale roux but not allowing it to brown.
3. Add milk and cream
Gradually pour in the whole milk while whisking constantly to prevent lumps. Add the heavy cream, continue whisking until the mixture is smooth.
4. Simmer to thicken
Bring the sauce to a gentle simmer over medium-low heat, whisking frequently. Simmer for 4–6 minutes until the sauce coats the back of a spoon and has thickened to a velvety consistency.
Seasoning & Aromatics
5. Season and finish
Reduce heat to low. Stir in the fine sea salt, ground white pepper, and freshly grated nutmeg. Taste and adjust seasoning as needed. If the sauce is too thick, thin with up to 2 tablespoons of milk.
Cheese (optional)
6. Add cheeses
If using cheese, remove the pan from direct heat and stir in the grated Parmesan and optional shredded mozzarella a handful at a time until fully melted and smooth. Return to very low heat for 30–60 seconds if needed — do not boil the sauce after adding cheese to prevent separation.
Finish & Garnish
7. Finish and serve
Stir in the lemon zest if using and adjust seasoning one last time. Transfer the white sauce to a serving dish or use immediately over pasta, vegetables, or baked dishes. Garnish with freshly chopped parsley.
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