Basic white sauce

Basic White Sauce

This is my variation on the classic bechemel sauce .You can make so many dishes from this base sauce . Including a killer Mac and Cheese and Scalloped potatoes .

2 Shallots sm dice
1 cup White wine
2 cups Milk( Warm)
1 tsn white pepper

Roux
3 oz Butter
3 oz butter


Ok in a heavy bottom med sauce pan put 1 tbs of EVO and heat on med heat .Add the shallot's and cook until soft . Now add the White wine and reduce to nearly dry(au sec) . Now add the butter in and whisk it around until melted .When the butter is melted add the flour and whisk until well blended .It will look like a paste but when it is blended add the warm milk and whisk .

It will start to thicken then lower heat . Stay with it and whisk .Cook for 10 mins . Strain the mixture and cool ....


Now the whole cream sauce world is wide open

Leave out 1/2 cup of milk, add buttter milk. I usually do a 1:1 ratio with butter milk. Gives the white sauce a "what the heck is that taste" kinnda vibe. Some times I add a touch
of nutmeg.