I always store a mixture for quick white sauce preparation in the refrigerator, covered with plastic wrap. It's incredible how this makes life easier. I separate four cups of whole milk, one cup of all-purpose flour, two teaspoons of salt, half a teaspoon of white pepper, and one cup of frozen butter. I mix together the dry ingredients and crumbled butter, mixing and cutting with the help of two knives. This forms a sort of breadcrumb mixture. When ready to use, I place one cup of water in a pan and bring it to a boil. I add the mixture and cook until boiling, stirring constantly. Just be careful with the dosage. For thin white sauce, I add one-third of a cup from the mixture; for medium, half a cup; for thick, one cup.
I always store a mixture for quick white sauce preparation in the refrigerator, covered with plastic wrap. It's incredible how this makes life easier. I separate four cups of whole milk, one cup of all-purpose flour, two teaspoons of salt, half a teaspoon of white pepper, and one cup of frozen butter. I mix together the dry ingredients and crumbled butter, mixing and cutting with the help of two knives. This forms a sort of breadcrumb mixture. When ready to use, I place one cup of water in a pan and bring it to a boil. I add the mixture and cook until boiling, stirring constantly. Just be careful with the dosage. For thin white sauce, I add one-third of a cup from the mixture; for medium, half a cup; for thick, one cup.
