Opinions differ as to whether the milk added to a white sauce should be hot or cold. Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in ...

There's nothing more disappointing than an oily mac and cheese that leaves a thick film of grease on your tongue. Chances are ...

The main ingredients for a basic white sauce recipe are butter, flour and milk or cream. That’s it. Make a roux with the butter and flour, slowly add the liquid and stir until it thickens.

The goal is to make a smooth white sauce without clumps and with the desired thickness. There are two keys to achieving this. One is to cook the flour and butter thoroughly when making the roux in ...

Do you know how to whip up a killer sauce? The amount of liquid, the thickness, and quality ingredients always matter. Here are 5 sauces every home chef should master, and you can't be the exception!