Salsa Bianca Classica -- Classic White Sauce

1. 1

   Make a roux by melting the butter in a saucepan and adding the flour all at once; whisk constantly to form a smooth blonde paste.

2. 2

   Cook the roux, but do not brown it.

3. 3

   Within a few minutes the roux should be smooth and very thick.

4. 4

   Whisk continually.

5. 5

   Add half of the liquid (milk) and continue to whisk the sauce constantly.

6. 6

   Add the remaining liquid, a little at a time until the proper consistency is achieved.

7. 7

   If more liquid is need, use additional milk.

8. 8

   Continue to whisk for a few more minutes.

9. 9

   Add salt and white pepper to taste.

10. 10

    Use this white sauce in any recipe calling for a medium white sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.