4 Ingredient Basic White… Sauce?
To me, a basic white sauce is a (totally necessary) creamy, customizable & multi-purpose food-lovers dream. The possibilities are simple and endless: Mac & Cheese, Enchilada Sauce, White Pizza Sauce, in a casserole, as a fondue… Today I’ll prove it.
2 TBSP Butter
2 TBSP Flour
1 – 1 1/2 Cup(s) Milk
Salt & Pepper (Optional)
Start with the roux, mixing thoroughly with a whisk.
Add milk slowly in 1/4 C increments, whisking in between.
If you’ve added a full cup of milk and you’d like your sauce thinner, add a little more 1/4 C at a time. Remember, once you add cheese your sauce will thicken up a bit too!
Once butter, flour and milk are desired thickness, add up to 1 1/2 C cheese of choice. Tip: Avoid cheeses like feta & blue cheese, these cheeses don’t melt well due to a higher salt content!
Whisk cheeses until sauce is creamy and smooth.
Add salt & pepper as well as other desired spices.
Tips from Katie’s Kitchen…
- When I say use a whisk, I mean it! It will help you thoroughly mix the roux in the first steps, as well as break apart cheeses to evenly melt together. A whisk makes for the smoothest sauce.
- Experiment with adding different things to your sauces! For a white fondue sauce that’s got a bit of a kick – use cheddar cheese and add a diced jalapeno. On a pizza, substitute white sauce for red, top with broccoli and shredded mozzarella. For a simple Caprese sauce, throw in halved cherry tomatoes & some fresh basil. I told you, the possibilities are endless!
- Adding a few tablespoons of cream cheese to any white sauce is a major kitchen hack! Have a bit left over but you’ve run out of bagels? Pop the last ‘lil bit into your sauce with the other cheeses for an extra rich sauce.
Have you ever had a cooking catastrophe? What happened?! Drop your funny kitchen stories down below in the comments or email them to me here!