Ingredients for Magic White Sauce And Variations
- 2 cups cold milk
- 50g cold butter
- Plain Flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Magic White Sauce And Variations
- Pour 2 cups of cold milk into a medium saucepan.
- Add 50g cold butter, 50g all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan.
- Place the pan over medium heat and whisk constantly with a wire balloon whisk until the butter melts completely.
- Ensure you whisk thoroughly, reaching the edges of the pan to incorporate all the flour.
- Continue whisking frequently until the mixture comes to a gentle boil.
- Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce reaches your desired consistency.
- Taste and adjust seasoning as needed.
- **Mustard Sauce Variation:** Use 1 cup milk and 1/2 cup chicken stock instead of 2 cups milk. Add 2 teaspoons mustard powder, 1/2 teaspoon onion powder, and a pinch of cayenne pepper in place of the black pepper. Stir in 1 teaspoon lemon juice once finished.
- **Cheese Sauce (Mornay) Variation:** Use 1 cup milk and 1 cup heavy cream instead of 2 cups milk. Add a pinch of nutmeg and cayenne pepper in place of black pepper. Once simmering, stir in 75-100g grated cheddar cheese. Stir in 1 teaspoon lemon juice once finished.
- **Parsley Sauce Variation:** Use 1 cup milk and 1/2 cup heavy cream instead of 2 cups milk. Once the sauce is finished, stir in 4 tablespoons finely chopped fresh parsley and 1 teaspoon lemon juice.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
0g
Fat
155g
Carbs
11g
