Alright, let’s talk about makin’ that quick easy white sauce, you know, the kind you can slap on anything and make it taste a whole lot better. I ain’t no fancy chef or nothin’, just a woman who’s been cookin’ for a good long while, and I’m gonna tell you how to make it simple and good.
First off, you need some butter. Don’t skimp on the butter, ya hear? The real stuff, not that margarine junk. Get yourself a good chunk, maybe, I don’t know, a couple of big spoonfuls. It’s all about feelin’ it, ya know? You melt that butter down in a pan, not too hot, just enough to get it all melty and nice.
Then, you gotta add some flour. Now, don’t go dumpin’ in a whole bag, just a little bit at a time. You stir that flour into the butter, keep stirrin’ it so it don’t get all lumpy and gross. This is what they call a “rue” or somethin’. Sounds fancy, but it ain’t nothin’ but butter and flour. Keep stirrin’ till it’s all smooth and kinda bubbly, maybe a minute or two.
Next up, you need some milk. I like to use whole milk, makes it nice and creamy, but you can use whatever you got on hand. Heck, you could probably even use water if you’re really in a pinch, but it won’t be as good. Slowly pour in the milk, stirrin’ all the while. Don’t dump it in all at once or you’ll get a clumpy mess, and nobody wants that. Keep stirrin’ until it starts to thicken up. You’ll see, it’ll go from runny to nice and saucy.
- If it gets too thick: Just add a little more milk, easy peasy.
- If it’s too thin: Let it cook a bit longer, keep stirrin’, it’ll thicken up. You can also add a tiny bit more flour mixed with a tiny bit of milk first, but be careful, don’t add too much or it’ll get pasty.
That’s pretty much it for a basic white sauce. But if you wanna get fancy, you can add stuff. A little salt, a little pepper, maybe some garlic powder if you like that kinda thing. I sometimes throw in a pinch of this and a pinch of that, whatever I’m feelin’ that day. You can add some cheese, too, that makes it real good. Cheddar, parmesan, whatever you got in the fridge. Just stir it in until it melts.
Now, some folks talk about this “Alfredo” sauce and that “bechamel” sauce, sounds all highfalutin to me. But from what I can tell, Alfredo’s just white sauce with cheese, and that bechamel is just a fancy name for plain white sauce. Don’t let them fancy names fool ya, it’s all just butter, flour, and milk at the end of the day.
And listen, this sauce, you can use it for anything. Pour it over chicken, pour it over pasta, pour it over vegetables. Heck, you could probably pour it over a boot and it would taste alright. It’s good on biscuits, too. My grandbabies love it when I make biscuits and smother them in white sauce. It makes ’em happy, and that makes me happy.
And if you don’t have regular milk, don’t you fret. I heard you can use that soy milk or oat milk stuff. Never tried it myself, but folks say it works just fine. Some folks even use nuts, blend ’em up with water, and use that instead of milk. Sounds crazy, but I guess if you ain’t got no milk, you gotta do what you gotta do. The important thing is to get that creamy texture, ya know? That’s what makes it white sauce.
So there you have it, a quick and easy white sauce. It ain’t hard, and it’s mighty tasty. Don’t be scared to try it, even if you ain’t never cooked nothin’ before in your life. Just remember, butter, flour, milk, stir, stir, stir. You can do it, I know you can. Now get in that kitchen and start cookin’!
And one last thing, don’t be afraid to experiment. Cooking ain’t about following rules, it’s about makin’ something good. So go ahead, add a little of this, a little of that, and see what happens. You might just surprise yourself.
Tags: [white sauce, easy recipe, basic sauce, quick sauce, roux, cooking tips, homemade sauce, creamy sauce, butter sauce, flour sauce, milk sauce, beginner recipe]
