Basic White Sauce

For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. —Lois Gelzer, Standish, Maine

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Step 2

Using the sauce immediately ensures optimal consistency for your recipe, but it can be made ahead and refrigerated up to 3 days if needed. When ready to use, warm gently over low heat and whisk until smooth. If the sauce is too thick, add warm milk or cream 1 tablespoon at a time. Freezing is a good option if you have an abundance of sauce. Spoon sauce into a freezer-safe container, placing a layer of plastic wrap directly on top of the sauce; seal tightly and freeze for up to 6 months.

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