Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 4 tablespoons 60ml Flour

  3. 1 cup 237ml Whole milk

  4. 1 cup 237ml Light cream

  5. 1 Salt

Instructions Jump to Ingredients ↑

  1. STEP ONE: The Roux-- In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.

  2. STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes.

  3. VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes.

  4. For a thinner sauce, more warm milk may be added.


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