Creamy White Sauce
This sauce is a basic building block. In fact, it’s considered a variation on one of the five classic “mother sauces” in French cuisine—Béchamel. We enhance it with some delicious, creamy Organic Valley Shredded Mozzarella Cheese. It will hug your pasta tighter than a long-lost friend.
4
Luke Zahm
Entrée
Luke Zahm
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3 Tbsp. flour
3 Tbsp. Organic Valley Unsalted Butter
2 cups Organic Valley Whole Milk
1 tsp. salt
½ tsp. white or black pepper
½ tsp. nutmeg
¼ cup Organic Valley Thick-Cut Shredded Mozzarella Cheese
1
First, make the roux with the butter and flour. In a medium-size saucepan (on low heat) start by melting the Organic Valley butter gently.
2
When the butter is melted, slowly add all the flour. Using a whisk, make sure the butter and flour are perfectly blended together.
3
Stir gently for 2 to 3 minutes until smooth, keeping the heat very low. Once blended and heated through, continue on to making the Béchamel sauce.
4
Once the roux has cooked, pour all of the Organic Valley milk over the roux while keeping it at low heat.
5
Use your whisk to stir and incorporate the milk (the sauce will be very liquid and separated at first).
6
Now turn up the heat to medium and keep on stirring your sauce slowly. Add your salt, pepper, and nutmeg. Continue to whisk until the sauce reaches a boil, and it thickens enough to coat the back of a spoon.
7
Finally, add all of the Organic Valley Shredded Mozzarella Cheese, and whisk until completely melted. Remove from heat, sauce will thicken a little more as it cools.
