l i v i n g  t o  d o

White Sauce

1 cup milk 
2 tablespoons unsalted butter 
2 tablespoons flour 
Pinch salt and white pepper 
2 garlic cloves, crushed 

In a small saucepan, heat the milk to a gentle simmer, stirring so it doesn’t scorch the bottom of the pan. Keep the milk on low heat. 

Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic.