* It's easier with a wide pan & a wire whip (whisk ). * Melt butter - stir until the color begins to change. The browner, the nuttier the flavor. (Black is burnt). * Add flour, whisk until the mixture shows color. (This is a basic rue. You are cooking the flour). A light brown/ dark tan color is good. * Whisk in small amount of milk (double the volume in the pan) . Instantly, you should have paste. Whisk until smooth. Repeat doubling the volume with milk & whisking smooth until you get the flavor and consistency you want. * This takes about 10 minutes for 1 or 2 servings. #1 beginner mistake: failed to brown the flour. Changing, or adding, ingredients changes the name of the sauce. But the procedure is the same.

I don't know if I did something wrong, but I followed the recipe exactly. The sauce never thickened, I stirred for at least 5 minutes and it was still the consistency of the milk. It ruined the recipe that called for the magical ""White Sauce"".

There's definitely nothing disappointing about this recipe, but if you look at the ingredients in it, you'll notice something very familiar. Yep. I don't see a problem with calling it ""white sauce"" if you want, but what we have here is a recipe for plain old all-american gravy. White gravy just like granny used to make and put with your biscuits for breakfast. Same thing you'll put all over the top of a good chicken fried steak, or mashed potatoes. Tried and true, this recipe will not let you down. It's also worth nothing that this is a very good base to start with if you're thinking to yourself.. ""I want a sauce.. that tastes like (such-and-such)."" Start with this, and add the flavors you're looking for, and 9 times out of 10, it'll turn out just how you imagined.

Years ago, my mother bought canned white sauce. She used the white sauce to make turkey ala king. I tried to find it in the grocery store, but couldn't. So I decided to make my own. It is really great to be able to find recipes on line. I tried another white sauce recipe a couple of years ago. I couldn't find that recipe, so I found this one. I really like the flavor and how simple this sauce is to make. The hardest part is stirring it while it thickens. LOL.

this was a pretty good sauce , but I added some cut up glarlic in it too to give it more flavour cuz i found with yours it didn't have enough flavour to it but i would definatley make it again.