Image générée par IA
A smooth, classic white sauce made by cooking a pale butter-and-flour roux with warm milk. Its gentle seasoning and velvety texture make it a dependable foundation for lasagna, gratins, croque monsieur, and baked vegetables.
Image générée par IA
Image générée par IA
A pale roux thickens the milk without adding a toasted flavor, while gentle simmering hydrates the flour fully and produces a glossy, spoon-coating sauce.
Cool the sauce promptly, press parchment or plastic wrap directly onto the surface, and refrigerate in an airtight container for up to 4 days.
Reheat gently in a saucepan over low heat, whisking often. Loosen with 1 to 2 tablespoons of milk at a time until smooth; do not allow it to boil vigorously.
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