Ingredientes para Kittencal's White Sauce Roux
- 4 tablespoons (1/2 stick) unsalted butter (adjust to 2 tablespoons for thin sauce, 5 tablespoons for thick sauce)
- 4 tablespoons all-purpose flour (adjust to 2 tablespoons for thin sauce, 5 tablespoons for thick sauce)
- Half And Half Cream
- Salt to taste
- White Pepper
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Cómo preparar Kittencal's White Sauce Roux
- **Stovetop Method:**
- Melt 4 tablespoons (1/2 stick) unsalted butter in a heavy-bottomed saucepan over medium heat.
- Whisk in 4 tablespoons all-purpose flour continuously for 1 minute, creating a roux.
- Gradually whisk in 2 cups of milk or cream, ensuring no lumps form.
- Continue whisking constantly until the sauce thickens and bubbles gently (about 2-3 minutes).
- Season generously with salt and pepper to taste.
- **Microwave Method:**
- Combine 4 tablespoons (1/2 stick) unsalted butter and 4 tablespoons all-purpose flour in a 6-8 cup microwave-safe bowl.
- Microwave on high for 45 seconds, stirring well.
- Gradually whisk in 2 cups milk or cream.
- Microwave on high in 1-minute intervals, stirring after each interval, until thickened and bubbly (about 3-4 minutes total).
- Season with salt and pepper to taste.
- **Cooling & Storage:** To prevent a skin from forming, cover the cooled sauce directly with wax paper.
- **Variations:**
- • **Velouté Sauce:** Substitute 2 cups of chicken or beef broth for the cream.
- • **Cheese Sauce:** Stir in 2 cups of shredded sharp cheddar cheese and 1/4 teaspoon of dry mustard along with the salt and pepper.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
1g
Fat
159g
Carbs
7g
