Prevent your screen from going dark
Makes about 1 1/2 cups 1x
Time 10 to 20 minutes
1. Put the butter or oil in a small saucepan over medium-low heat. When the butter melts or the oil is hot, use a wire whisk to incorporate the flour. Turn the heat to low and cook, whisking constantly, until the mixture turns tan and smells like toast, about 3 minutes.
2. Stir in the milk a little bit at a time, whisking constantly to avoid lumps. When about a cup of the liquid has been stirred in, the mixture will be fairly thick. Add more milk a little at a time until the consistency is just a little thinner than you like, then cook, still over low heat, whisking occasionally, until the mixture thickens again.
3. Sprinkle with salt and pepper and serve immediately or keep warm for up to an hour, stirring occasionally, over gently simmering water or in a double boiler.
— Recipe from How to Cook Everything Completely Revised 20th Anniversary Edition
Mornay (Cheese) Sauce
Add 1/2 to 1 cup grated Emmental (Swiss), Gruyère, or other good melting cheese to the sauce after it has thickened.
Brown Sauce
A pinch thyme is good here: In Step 1, cook the flour-fat mixture until brown, 3 to 5 minutes. Use beef, chicken, or vegetable stock in place of the milk.
Velouté (White) Sauce
Use chicken, fish, or lobster stock in place of the milk.