Recipe courtesy of Tyler Florence
Show: Food 911
Save Recipe Print
Total:
25 min
Cook:
25 min
Yield:
2 cups

Ingredients

Directions

In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.

Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.

To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.

Serve with fish, shellfish, vegetables or egg dishes.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Classic Hot Wings

Recipe courtesy of Ree Drummond

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

White Chili

Recipe courtesy of Ellie Krieger

Classic Hot Chocolate

Recipe courtesy of Food Network Kitchen

Classic Nicoise Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword