Prep 20 mins. /Cook 25 mins.
Makes 1 litre
- Melt butter in a medium saucepan over low heat.
- Add flour, stir over low heat for 2 minutes until you have a smooth paste.
- Slowly add milk and cream. Continue to stir until sauce is smooth and thick. Remove from heat and cover with a lid. Allow to cool for 10 minutes.
- Stir in the grated parmesan cheese. Season to taste with salt and pepper.
Avoid a "floury" white sauce
At the beginning of a white sauce always cook off the butter and flour over low heat for 1 minute to ensure the finished sauce doesn’t have a “floury” flavour. Remove from the heat before whisking in milk and returning back to the heat to thicken.
Runny white sauce?
If your white sauce isn’t thick enough, you can whisk in a little cornflour and water paste or begin again by making another roux and whisking in the runny white sauce in place of the milk.
IN THIS RECIPE
Western Star Unsalted is a great regular unsalted butter that is suitable for everyday cooking and baking needs. It allows the cook to regulate the seasoning required for the dish. Expertly crafted from one natural ingredient.
More Sauces recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.