Cream Sauce
Since this is one of those staples that is nice to have stashed away in your freezer, I am giving proportions for a larger amount of sauce than you’ll probably have immediate need for. If you want to make less, just halve the recipe. Trying to make less than that really doesn’t work well. And, of course, you can double the recipe.
Ingredients
Preparation
Step 1
Melt the butter in a small, heavy pot. Add the flour, and cook over low heat, stirring constantly, for about 3 minutes. Do not let the butter begin to brown. This procedure is known as cooking the roux, to eliminate the uncooked flour taste. Now remove the pan from the heat, and let the bubbling die down. Pour all of the milk in, start whisking furiously, and return to a low heat. Continue to whisk until the sauce thickens. When it does, let it gently simmer another 3–4 minutes, stirring occasionally. Season with salt (starting with 1/2 teaspoon, then taste), plus several grindings of the pepper mill and a few gratings of nutmeg.
Second Round
Step 2
Pour what you don’t use into 1/2-cup or 1-cup plastic containers, and freeze. Let the sauce come to room temperature slowly, then pour into a small pan and heat slowly, whisking until smooth.
