Daniel P. Barron

White sauce

June 14, 2019

This recipe for an ingredient in other more advanced recipes.


These quantities are enough for one serving. They adjust fairly well up and down. You may use more or less milk depending on how thick you want it to be.

  • 2 TBS unsalted butter
  • 2 TBS all purpose white flour
  • 1+ cups milk


  • 1 quart sauce pan.
  • Metal whisk.


  1. Scald the milk in a separate pan.
  2. While the milk is heating up, make a roux.
  3. Slowly pour the milk into the roux while whisking vigorously.
  4. Let it sit on low heat for at least 10 minutes.

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