Recipe courtesy of Michele Urvater

White Sauce

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  • Level: Easy
  • Yield: 4 cups



  1. Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.