Easiest Way to Prepare Any-night-of-the-week Easy White Sauce for Casseroles and Gratinées

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The ingredients needed to make Easy White Sauce for Casseroles and Gratinées:

1. Get 2 tbsp Flour (cake flour or bread flour)
2. Make ready 1 tbsp Butter
3. Take 250 ml Milk
4. Take 1 cube Soup stock cube
5. Take 1 Salt and pepper

White sauce is one of the standard sauces that every cook has in their repertoire. It is an excellent sauce to turn plain steamed or boiled vegetables into an elegant and tasty dish. And the only 'tricky' bit to making it successfully is knowing which ingredient comes first, second and third. Because if you use the wrong sequence your sauce is likely to be lumpy.

Instructions to make Easy White Sauce for Casseroles and Gratinées:

1. Add all the ingredients except salt and pepper to a deep frying pan.
2. Cook the mixture over medium heat, stirring constantly with a whisk until thick.
3. Season it with salt and pepper and it's done.
4. Addendum: since it's a pain washing the whisk, I use a fork instead when I make a small amount of sauce. It still comes out smooth.
5. You can change the thickness of the sauce by the amount of the milk, so it can be used in a variety of dishes, for example. Use less milk to make thicker white sauce for cream croquettes, or add more milk to make a cream soup.

And the only 'tricky' bit to making it successfully is knowing which ingredient comes first, second and third. Because if you use the wrong sequence your sauce is likely to be lumpy. Melt butter over low heat in sauce pan. Blend in flour and seasoning over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat, SLOWLY add milk, stirring constantly to make a smooth paste; stir in remaining milk.

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