This is a very simple, basic white sauce that is freezable, or great fresh. I like to customize it to suit the dish, since it’s rather bland on it’s own.
Time: 20 minutes
Yield: about 2 cups
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 2 tablespoons butter
In a medium saucepan combine the starch, salt, and pepper.
Whisk in the milk until smooth.
Add the butter.
Stirring constantly, heat the whole concoction over medium/high heat. Bring it to a boil, then boil it one minute more. Be sure to stir it the whole time or it will lump alarmingly.
Use it right away, or refrigerate it for later.