How to Make French White Sauces
French chefs are known for their splendid sauces — sauces that do not cover up the flavor of the food served with them, but rather compliment whatever they are eaten with. And while many American cooks assume French sauces are difficult and time consuming to make, nothing could be further from the truth.
Here’s how to make a classic white sauce (or, as the French say, sauces blanches):
What you need:
Butter
Flour
Milk or stock (you can even use wine)
1. Begin by measuring out the roux, or the butter and flour base of the sauce. (As a general rule, follow these guidelines: For a thick sauce, use 1 T. of flour for every cup of liquid; for a medium-thickness sauce, use 1 ½ T. of flour per cup of liquid; and for a thick sauce, use 2 T. of flour per one cup of liquid.)
2. Over low heat, melt 2 T. of butter in a saucepan.
3. Blend in 3 T. flour. Cook these two ingredients together slowly for several minutes before adding any other ingredients, stirring constantly. After about 2 minutes, the roux should be frothy.
4. Meanwhile, in a saucepan, heat 2 cups of milk and a pinch of salt until they boil.
5. Remove the roux from heat. Once it stops bubbling, add to it the milky liquid. Beat with a wire whip.
6. Place the saucepan over medium-high heat and continue to use the wire whip until the sauce comes to a boil. While continuing to stir, boil for 1 minute.
7. Remove from heat and add salt and pepper to taste.
8. If desired, you may also add extra flavoring. Typical additions are butter (usually, about ½ to 1 T. per 1 cup of sauce) or cream (to taste).
9. Serve immediately or freeze for later use.
TIPS: If you follow these guidelines, your white sauce should turn out splendidly. But if for some reason the sauce is lumpy, you may use a blender to even it out. Sauce that’s too thick may be thinned with milk, stock, or cream. Sauce that’s too thin may be boiled down until the correct thickness is achieved.
Warning: Always use a heavy stainless steel, porcelain, enameled, or tin-lined copper saucepan when making white sauce, to avoid scorching and discoloration.
