Milk-based white sauce

Milk Sauce

Milk sauce is a cooked whole-milk sauce thickened with a butter-and-flour roux and seasoned with salt, optional nutmeg, and black pepper.

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How to make Milk Sauce

The quantities and six-step method below come from the structured recipe on the former Sauce Wiki page at this same URL.

Milk Sauce

A source-preserved whole-milk sauce recipe thickened with a butter-and-flour roux and seasoned with salt, optional nutmeg, and black pepper.

Ingredients

Method

  1. Begin by gently heating the milk in a saucepan until it’s warm but not boiling. This helps to prevent lumps from forming in the sauce.
  2. In a separate heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes. The mixture should form a smooth paste (roux) without taking on any color.
  3. Gradually add the warm milk to the roux, whisking continuously to ensure a smooth consistency. It’s crucial to add the milk slowly to prevent lumps.
  4. Once all the milk has been incorporated, continue to cook the sauce on a low simmer for about 10 minutes, stirring frequently. The sauce will thicken and become glossy.
  5. Add salt, and if desired, a pinch of nutmeg and black pepper for additional flavor. Nutmeg adds a subtle depth, while pepper introduces a slight heat.
  6. Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, you can thin it with a little more milk.

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