MURDER WITH WHITE SAUCE is the title of my NaNo novel this year. So, just in case you don’t know what white sauce is, imma tell you.
In France, they call it bechamel, but it ain’t a thing in the world but plain old milk gravy.
- 1 Tablespoon butter, oil, margarine or meat grease
- 1 Tablespoon flour
- 1 cup milk
Heat the butter (or whatever). Remove from heat and stir in the flour, mixing well. Return to heat and cook for a minute or so. Remove from heat and stir in milk. Return to heat and stir until sauce is thick and glossy.
If you want it thinner or thicker, adjust the proportions of milk and flour.
Cream will thicken more easily than low-fat milk.
Taste before you add salt and pepper, since the fat you start with will flavor the sauce you end up with.
You can add herbs and spices. You can begin with flavored oil or herbed butter. If you use spices, add them to the flour and toast them in the oil to release the full flavor.
Put some dill weed in with the milk and this is delicious over salmon.
A very versatile sauce.
WRITING PROMPT: How many ways can you combine “cat” with “white sauce”?