Include in Print View:

Sauce

Sauce recipe image
This classic American white sauce, often called a Mornay or brown butter roux sauce, offers a sophisticated twist on the standard b&# 195;©chamel. By browning the butter before adding the flour, you unlock deep, nutty notes that elevate simple vegetables, casseroles, or pasta. The texture is smooth and velvety, providing a comforting, rich coating without being overly heavy. ItâÂÂs a versatile base for gratins, macaroni and cheese, or simply spooned over steamed broccoli. Perfect for weeknight dinners or potluck contributions, this sauce comes together quickly using pantry staples.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 438.3
Dietary: Vegetarian
Description
This classic American white sauce, often called a Mornay or brown butter roux sauce, offers a sophisticated twist on the standard b&# 195;©chamel. By browning the butter before adding the flour, you unlock deep, nutty notes that elevate simple vegetables, casseroles, or pasta. The texture is smooth and velvety, providing a comforting, rich coating without being overly heavy. ItâÂÂs a versatile base for gratins, macaroni and cheese, or simply spooned over steamed broccoli. Perfect for weeknight dinners or potluck contributions, this sauce comes together quickly using pantry staples.
Ingredients
  • 1 C. milk
  • 2 Tablespoon. butter
  • 1/4 C. (4 tablespoon.) flour
  • 1/2 Teaspoon. salt
Directions
  1. 1
    Heat the milk in a small saucepan over medium heat until hot but not boiling.
  2. 2
    In a separate saucepan, melt the butter over medium heat.
  3. 3
    Cook the butter, swirling the pan occasionally, until it foams and turns a golden brown color with a nutty aroma.
  4. 4
    Immediately add the flour and salt to the browned butter.
  5. 5
    Stir constantly with a whisk or wooden spoon to combine the flour and butter into a smooth paste.
  6. 6
    Cook the mixture for about 1 minute, stirring constantly, until it reaches a deep cream color.
  7. 7
    Gradually add the hot milk to the flour mixture, stirring constantly to prevent lumps from forming.
  8. 8
    Continue to cook and stir the sauce over medium heat for 5 minutes, or until it thickens and becomes smooth.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 438.3kcal
% Daily Value *
Total Fat 41.2g64%
Saturated Fat 26.0g130%
Cholesterol 108.7mg37%
Sodium 2783.3mg116%
Total Carbohydrate 14.4g5%
Dietary Fiber 0.4g2%
Sugars 3.1g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: white sauce, brown butter, roux, bechamel, milk, butter, flour, sauce, american, vegetarian, comfort food, pantry staples, gratin, casserole, smooth, nutty, easy, quick, base sauce
Read it online: https://www.chefs-mate.com/recipe/sauce-165/