How to Make Basic White Sauce - Cream Sauce at its Simplest

White sauce, or a cream sauce, is one of the simplest sauces to make. It’s not the most extravagant sauce out there. However, in its simplicity, it does bring an extra rich texture and flavor to a dish. It is the basis for many sauces like bechamel, mornay sauces and even sausage gravy. It can be used with vegetables, chicken, pork or pasta dishes.
There are three levels of thicknesses to this sauce. The thickness depends on the ratio of flour and butter per 1 cup or 250ml of dairy (cream, milk, half &half etc...):

Thin Sauce: 1 Tbsp Butter and 1 Tbsp Flour
Medium Sauce: 1.5 Tbsp Butter and 1.5 Tbsp Flour
Thick Sauce: 3-4 Tbsp Butter and 3-4 Tbsp Flour


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Ingredients:
1.5 Tbsp or 21g Butter
1.5 Tbsp or 12g Flour
1 Cup or 250ml Cream (cold)
Pinch of White Pepper
Pinch of Salt

IMPORTANT NOTE - TO MAKE LUMP FREE SAUCE: Add cold dairy (cream, milk, half & half…) to a warm/hot Roux (cooked butter and flour mixture). Or, vice versa – Add hot dairy to a cold roux.


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