Basic white sauce
Basic whit sauce is one of the best most simple things I have ever learned to make, you can make cream of chicken, cream of mushroom, cheese sauce for mac n cheese, nacho cheese, and so much more!! I always bought canned cream of chicken and nacho sauce, or the bags and bricks of velveta, but I wanted to learn how to make it on my own and make it a bit healthier for my family. When I started, I had never made a roux before and if you don’t know what that is don’t worry, I had no clue either, so I hope this helps a bit. A roux is a mix of butter and flour that is the start of your white sauce, and it is what makes your sauce thicken up.
I love love love me some comfort food and I love cooking it too. Chicken casserole with homemade cream of chicken made from the basic white sauce, or homemade mac n cheese made with homemade cheese sauce from the basic white sauce, same thing with green bean casserole. Once you have made it you will not want to go back to canned.
A tip I have learned making basic white sauce and the many uses for it is that when making cheese sauce of any kind you should whisk continuously until the sauce has thickened then remove from heat before you add the cheese, or it will become tacky in texture. Also learned with cream of chicken that salt and pepper do just fine for a seasoning, but I prefer to skip those and add a teaspoon of Cajun seasoning, but that’s not really a tip its more of a preference so I guess my tip out of that is play with spices to make it fit your wants.
Ingredients for Basic white sauce:
4 tbsp of butter
6 tbsp of flour
3 cups of whole milk (you can use your preference this is just what I have made it with)
1 tsp of Cajun seasoning (or spices of your choice)
Ingredients for cream of chicken:
4 tbsp of butter
6 tbsp of flour
2 cups of whole milk
1 cup of chicken stock
½ tsp salt
½ tsp pepper
Ingredients for cheese sauce:
4 tbsp of butter
6 tbsp flour
3 cups of whole milk
1 cup of cheddar cheese ( I have even used the pre mixed bag fiesta blend)
½ tsp salt
½ tsp pepper
Basic White Sauce-
First, I start by getting all my ingredients measured out cause when you start your going to want all your ingredients close by cause you need to whisk continuously. Put your 4 tbsp of butter into a medium to large sauce pan over medium/high heat and melt the butter. Once the butter is melted you will want to whisk in the flour and make your roux, then add the milk slowly while whisking.
once all is added continuously whisk your sauce until it starts to thicken. Once it starts to thicken continue to whisk until its thickness coats the whisk nicely without dripping off like water, you don’t want it to thick though so keep checking as you whisk. When that is done take off heat and add your spices.
For Cream of Chicken-
Put your 4 tbsp of butter into a medium to large saucepan over medium/high heat and melt the butter. Once the butter is melted you will want to whisk in the flour and make your roux, then add your chicken stock and milk slowly while whisking. once all is added continuously whisk your sauce until it starts to thicken. Once it starts to thicken continue to whisk until its thickness coats the whisk nicely without dripping off like water, you don’t want it to thick though so keep checking as you whisk. When that is done take off heat and add your spices, mix and enjoy!
For Cheese Sauce-
Put your 4 tbsp of butter into a medium to large saucepan over medium/high heat and melt the butter. Once the butter is melted you will want to whisk in the flour and make your roux, then add your milk slowly while whisking. Once all is added continuously whisk your sauce until it starts to thicken. Once it starts to thicken continue to whisk until its thickness coats the whisk nicely without dripping off like water, you don’t want it to thick though so keep checking as you whisk. When that is done take off heat and add your cheese and spices, then mix well till creamy and add to your meal.
