Lovely White Sauce

White sauce is one of those basic sauces that we get a lot of questions about. We’ve talked about it here before, but that was specifically a gluten free white sauce (Which is still marvelous, by the way). This time I wanted to share my recipe for a half and half sauce. This sauce is built on a basic flour and butter roux in order to work in the flavors and texture of that style of thickener, but then we finish it with Ultra Gel in order to get a sauce which we can keep in the fridge and holds texture the way we want it to. This is likely my favorite version of this sauce and the one that is my most frequent go to. It’s lighter in calories because we use less butter and a 1 % milk (You can use 2% or whole, I won’t judge) and yet tastes so rich and decadent you won’t miss anything.

White Sauce

Lovely White Sauce

2 Tablespoons unsalted butter

2-3 Tablespoons flour

3 cups milk

3-4 Tablespoons Ultra Gel

This recipe is as much method as it is ingredients. In a sauce pan gently melt the butter at no higher than medium heat. Once it is fully melted whisk in enough flour that all the butter is incorporated into the flour. It will be a very pale yellow color. Keep stirring and allow the butter and flour mixture to cook a little. This will carmelize it and makes for a richer flavor. If you go too long it will turn brown and then burn, so keep a very close eye on what you’re doing. Add one cup of milk, stirring constantly. Unlike adding Ultra Gel you can get some quick lumping with flour so you want to add your liquid gradually and stir like the dickens. Once the first cup of milk is added and thick keep adding milk until all three cups have been added. Bring the mixture to a boil and add remaining milk. Lower temperature and whisk in Ultra Gel until desired thickness is almost achieved. Remember the Ultra Gel will thicken for 3-5 minutes after you stop adding it so always stop before you’re to your desired thickness and give the mixture a few minutes to reach full thickness. If you over thicken just add a little more milk, no problem. Spice with salt, pepper and a little garlic powder and serve warm.


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