Creamy white sauce for pasta
20 min prep4 servingsEasy
· Queijo & Cia Team
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 500 ml (2 cups) whole milk
- 50 g freshly grated parmesan
- Salt, black pepper, and nutmeg to taste
Method
- Melt the butter over low heat, add the flour, and stir for 2 minutes until the raw taste is gone.
- Add the milk gradually, stirring constantly, so no lumps form.
- Cook for 8 to 10 minutes, stirring, until it thickens and coats the back of the spoon.
- Turn off the heat, add the parmesan, and stir until melted.
- Season with salt, pepper, and a pinch of nutmeg. Serve over hot pasta.
White sauce has a reputation for being tricky, but what separates creamy from lumpy is two things: cooking the flour before adding the milk, and adding the milk gradually.
Got lumps? Strain it or blitz it quickly with a hand blender. Fixes it, and no one will notice.
