White Sauce Without Lumps
There is nothing worse than a lumpy white sauce. It ruins any pasta dish, no matter how fancy it looks or how much lobster or shrimp you add. Here is a very simple and fool proof way to get a lump free sauce. I’ve been cooking it this way all my life and never had any issues. It doesn’t really matter how much or how little you make, it always works.
In a medium size non stick cook pot, melt about a quarter stick of margarine, salted or unsalted. If you use salted, be careful about adding more salt to the sauce when it’s done- you might not need it. Melt the margarine on low to medium heat. Then take the pot off the stove and add flower to it, but only as much as the margarine can absorb. Stir with a whisk until you have a smooth paste. If you added too much flower, add more margarine to smooth it out. Once it’s a paste, put it back on medium heat and start adding milk to it while stirring constantly. As the temperature rises, the paste gets thicker, just keep adding more milk to get it until it’s a smooth and creamy sauce. When it comes to a boil, let it bubble for a moment and remove from heat. You can than add salt or pepper to taste, or any other herbs or spices you desire. If the sauce is too thin or liquidy, add a little grated parmesan cheese, it gives it great flavor and thickens it at the same time.
