A creamy, silky base sauce used in pasta, baked dishes, and casseroles.
🧂 Ingredients:
2 tbsp butter
2 tbsp all-purpose flour (maida)
1½ cups milk (preferably warm)
Salt to taste
A pinch of white or black pepper
A pinch of nutmeg powder (optional, for classic French flavor)
👩🍳 Instructions:
Step 1: Make the Roux
In a saucepan, melt butter on medium heat.
Add the flour and whisk continuously for about 1–2 minutes.
The mixture should bubble gently but not brown.
This step removes the raw taste of flour.
Step 2: Add Milk Slowly
Reduce heat to low.
Slowly pour in the warm milk, whisking constantly to avoid lumps.
Continue whisking until the sauce begins to thicken, about 3–5 minutes.
Step 3: Season
Add salt, pepper, and nutmeg (if using).
Cook for another 1–2 minutes until the sauce coats the back of a spoon.
🧀 Variations:
Cheese Sauce: Stir in ½ cup grated cheddar or mozzarella at the end.
Garlic Twist: Sauté 1 clove minced garlic in butter before adding flour.
Herb Version: Add oregano, thyme, or parsley to flavor the sauce.
🍽️ Best Used In:
White Sauce Pasta
Lasagna
Veg au Gratin
Mac & Cheese Base
Stuffed Crepes or Sandwiches
🌼 Welza Tip:
For enhanced aroma, infuse the milk with a bay leaf or crushed peppercorns, then strain before use
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