Definitions for "White sauce"
Keywords:  chamel, butter, roux, flour, sauce
A basic bland smooth, thickened sauce used basis of many other sauces.
milk thickened with a butter and flour roux
The no-nonsense American name for the classic French Béchamel sauce, white sauce is made by gently heating equal amounts of butter and flour until they blend, adding milk, and cooking, stirring constantly, until thickened. It is used in many ways. One tablespoon of butter and flour to 1 cup milk will make a thin white sauce, used for cream soups. Two tablespoons of butter and flour to 1 cup milk will make a medium white sauce, such as the cheese sauce used for macaroni and cheese. Three tablespoons of butter and flour to 1 cup milk will make a thick white sauce, which can be used for the base of souffles or binding crab cakes.