French White Sauce

A smooth, creamy, and delicately spiced sauce, perfect to serve with fried dishes, baked vegetables, or as a base for creamy pasta and casseroles.

Ingredients

• 3 tsp butter
• 2 ½ tsp flour
• 3 cups milk
• 1 small onion (finely chopped)
• ½ tsp chopped coriander leaves
• 1 bay leaf
• 4 peppercorns
• 1 clove
• Pinch of nutmeg powder
• Pinch of red chilli powder
• ½ lemon (for juice)
• ½ tsp salt

Method

1. Infuse the milk with flavors:

   • Pour the milk into a saucepan.
   • Add chopped onion, coriander leaves, clove, bay leaf, and peppercorns.
   • Place on medium heat and bring it to a gentle boil.
   • Allow it to simmer for 4–5 minutes to infuse the aromatic flavors.
   • Turn off the heat and keep the milk warm.

2. Prepare the roux (base):

   • In another heavy-bottomed pan, melt the butter over low flame.
   • Add flour gradually while stirring continuously with a wooden spoon or whisk.
   • Cook for 1–2 minutes until the mixture turns smooth and starts to bubble slightly.
   • Do not let the flour brown; it should remain pale to keep the sauce white.

3. Add the milk:

   • Strain the flavored milk directly into the roux, discarding the onion and spices.
   • Stir constantly with a whisk to prevent lumps from forming.
   • Once combined, increase the flame to medium and bring the mixture to a gentle boil.

4. Simmer the sauce:

   • Lower the heat and let the sauce simmer for about 6 minutes.
   • Stir occasionally until it thickens to a smooth, creamy consistency.

5. Season the sauce:

   • Strain again if you prefer a silkier texture.
   • Return the sauce to the pan and season with nutmeg, red chilli powder, and salt.
   • Stir well to blend the spices evenly.

6. Finish and serve:

   • Remove from heat and allow the sauce to cool slightly.
   • Stir in lemon juice just before serving to add a light tang.
   • Serve warm as a dip, drizzle, or accompaniment for fried cutlets, croquettes, or grilled vegetables.

Chef’s Tips

• Use warm milk to avoid lumps when mixing with the roux.
• For a richer flavor, substitute half the milk with light cream.
• The sauce can be stored in the refrigerator for 2 days. Reheat gently before use, adding a splash of milk if it thickens.

Would you like me to include Chef’s Tips like this for future recipes too (it makes them feel more cookbook-ready)?