Recipe(tried): White Sauce Tips for jc, NJ

Hi JC:-) I have made white sauce many times. The proportions given in your recipe are for making a thick white sauce, as opposed to a medium or a thin white sauce. Therefore, the flour/butter ratio will be very heavy or thick. Melt the butter over low heat, then remove it from the heat. Whisk in the flour. (Honestly, I really do think you need a whisk to make white sauce. If you don't own one, you should definitely get one. They are an indispensible kitchen tool, in my opinion.) Return the flour butter mixture to low or medium low heat and continue to "cook" for about two minutes, stirring constantly so that the mixture doesn't burn or get too brown. This will help to cook the flour so that your sauce doesn't taste like flour. Once you have cooked the mixture of flour and butter, slowly start adding the milk, still stirring constantly. Now, you can increase the heat to medium high or, maybe even high. Once the sauce has come to a low (slow?)boil, you can turn the heat down so that it simmers until it thickens, usually about 2 minutes but it could take a little less time or even a bit more time. It just depends on how thick it seems to be. But, even after you add the milk, the sauce does need to cook at least some for the taste to come together, and you do need to stir it constantly or the sauce will start to stick to the bottom of the pan and, could even burn. If you do need to hold the sauce for a while before you use it, you can turn the heat down to very low. Then, if you need it to be hot again, you can turn the heat up, and , if it is too thick add a bit more milk to it, whisking it in to make the sauce smooth again. I hope that this has helped you some and that he next time you try it, it will work out well for you.