Freezable White Sauce

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.

White sauce

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.

Making a double batch, this is the starch, salt, and pepper.
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Whisk in the milk until smooth.

I like to add a little milk at first to get everything smooth, then add the rest of the milk.

Add the butter.

It takes a while for the butter to melt, so I start heating things before adding it.

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.

Thick enough to coat the spoon.

Use it right away, or refrigerate it for later.

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