Troubleshooting Tips

• If the sauce is too thick, add more milk.
• If the sauce is too thin, cook it for a few more minutes, or whisk in a small amount of cornstarch or flour dissolved in water.
• If the sauce is lumpy, strain it through a fine-mesh sieve.

Variations of White Sauce.

• Mornay sauce:
  Add shredded cheese to the white sauce.
  This sauce is often used in macaroni and cheese and croquettes.
• Alfredo sauce:
  Add grated Parmesan cheese, butter, and cream to the white sauce.
  This sauce is often used with pasta dishes.
• Soubise sauce:
  Add cooked and pureed onions to the white sauce.
  This sauce is often used with fish and poultry dishes.
• Mustard sauce:
  Add Dijon mustard to white sauce to create a tangy and flavourful sauce that is perfect for chicken, fish, and vegetables.
• Cheese sauce:
  This sauce is made by adding a variety of cheeses, such as cheddar, Gruyère, or Parmesan, to white sauce.
  It is often used with vegetables, pasta, or meat dishes.
• Mushroom sauce:
  This sauce is made by adding cooked mushrooms to white sauce.
  It is often used with pasta, meat, or poultry dishes.
• Herb sauce:
  This sauce is made by adding chopped fresh herbs, such as parsley, thyme, or rosemary, to white sauce.
  It is often used with fish, poultry, or vegetable dishes.

How to Use White Sauce.

• Lasagna:
  White sauce is a classic component of lasagna, providing a creamy and flavourful base for the layers of pasta, meat, and cheese. To use white sauce in lasagna, simply spread a layer of sauce on the bottom of your pan before adding the pasta noodles.
  Then, continue layering the noodles, meat, cheese, and white sauce until you reach the top of the pan. Finish with a generous layer of cheese and bake according to your recipe.
• Mac and cheese:
  White sauce is also a key ingredient in mac and cheese, giving the dish its signature creamy texture. To make mac and cheese with white sauce, simply cook your macaroni pasta according to the package directions.
  Then, drain the pasta and add it to a large bowl. Stir in the white sauce until the pasta is evenly coated.
  Season with salt and pepper to taste and serve.
• Croquettes:
  Croquettes are a delicious and versatile dish that can be made with a variety of fillings, including meat, seafood, or vegetables. White sauce is often used as a binder for croquettes, helping to hold the filling together.
  To make croquettes with white sauce, simply cook your filling until cooked through.
  Then, mix the filling with the white sauce until combined. Form the mixture into small balls or patties and coat them in bread crumbs.
  Fry the croquettes in hot oil until golden brown and crispy.
• Gratins:
  Gratins are a type of baked dish that is typically topped with a layer of cheese or bread crumbs.
  White sauce can be used to create a creamy and flavorful base for gratins. To make a gratin with white sauce, simply pour the sauce into a baking dish and top with your desired ingredients, such as vegetables, meat, or seafood.
  Then, top the gratin with cheese or bread crumbs and bake until golden brown and bubbly.
• Soups:
  White sauce can also be used to create creamy and delicious soups. To make a soup with white sauce, simply start by making a roux, which is a mixture of butter and flour.
  Then, gradually whisk in milk until the sauce is smooth and thickened.
  Add your desired ingredients to the sauce, such as vegetables, meat, or seafood.
  Season the soup to taste and simmer until heated through.
• Stews:
  White sauce can also be used to add thickness and creaminess to stews. To use white sauce in a stew, simply add the sauce to the stew during the last 30 minutes of cooking.
  Stir the sauce until it is well combined with the stew and then simmer until heated through.
• Casseroles:
  White sauce can also be used to create delicious and creamy casseroles. To make a casserole with white sauce, simply combine the sauce with your desired ingredients, such as pasta, meat, vegetables, and cheese.
  Then, pour the casserole mixture into a baking dish and bake until heated through and golden brown.

Conclusion: