Sep 24, 2012
Use this versatile white sauce for cream or cheese sauces or use in casseroles, such as mac and cheese or lasagna.
1/3 cup butter
1/3 cup + 1 tbsp. flour
5 cups milk
1/4 tsp. nutmeg, freshly grated
Salt and freshly ground pepper, to taste
Melt butter in a saucepan over medium heat. Add flour and stir to combine to make a roux. Continue to cook and stir, about 2 to 3 minutes. Gradually whisk in milk, making sure to incorporate the roux into the milk. Continue to whisk mixture and bring to a boil. Reduce heat and simmer, whisking frequently, until sauce is thickened, about 10 minutes. Season with salt and pepper, and nutmeg.
Yield: About 5 cups.