Kittencal's White Sauce/roux

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half cream (or use 18% cream or full-fat milk)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (or to taste, can use freshly ground black pepper)

Recipe

• 1 for stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
• 2 add in flour stirring/whisking constantly for 1 minute.
• 3 slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
• 4 season with salt and pepper.
• 5 for microwave; place butter into a 6 to 8-cup liquid pyrex measuring cup.
• 6 microwave on high for 45 seconds or until thickened.
• 7 add in flour stirring until smooth.
• 8 gradually add in cream or milk; stir/whisk well.
• 9 return to microwave and cook on high for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
• 10 stir in salt and pepper.
• 11 remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
• 12 variations;.
• 13 veloute sauce; substitute 2 cups chicken or beef broth for the cream.
• 14 for cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.