White sauce with roux, stock and cream
A white sauce made with a roux of butter and flour, enriched with milk, flavored with a bay leaf, and finished with a touch of cream.
White sauce is a classic culinary base, made from a roux. It can be adjusted to suit the dish it accompanies.
Ingredients and directions
- Prep time5 min
- Cook time10 min
- Total15 min
- DifficultyEasy
- CostBudget
- Cooking methodfirst, create a roux; then, cook
- Estimated cost$1.15 $0.29 / serving Estimated price; varies by store.
Ingredients
people
- $0.55
- $0.06
- $0.50
- $0.04
Prices from US supermarkets.
Directions
- Melt the butter in a frying pan. Once it is about half melted, add the flour and mix until a smooth paste forms. Turn off the heat.
- Add the milk (and, if desired, a spoonful of chicken broth), and the bay leaf. Stir well, preferably with a wooden spoon, then return to the heat until the sauce thickens.
- Turn off the heat and remove the bay leaf. Add the cream if you like, along with the salt and pepper. The sauce is ready. ≈ 3 min
The bill
White sauce with roux, stock and cream
- 60 g of butter$0.55
- 36 g of flour (4 tablespoons)$0.06
- 500 ml of milk$0.50
- 1 tablespoon of chicken broth (optional, 1/4 of a bouillon cube dissolved in a tablespoon of boiling water)$0.04
Total$1.15
that's $0.29 per person
Estimated price; varies by store.
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