Creamy Sauce Base (Printable)

Smooth, rich sauce ideal for pasta, casseroles, and gratins. Quick and easy to prepare.

# What You'll Need:

01 - 2 tablespoons unsalted butter

02 - 480 milliliters whole milk (or half-and-half for extra richness)

03 - 120 milliliters heavy cream (optional for extra creaminess)

04 - 2 tablespoons all-purpose flour

05 - 1/2 teaspoon fine sea salt

06 - 1/4 teaspoon freshly ground black pepper

07 - Pinch of ground nutmeg (optional)

01 - Melt the butter in a medium saucepan over medium heat.

02 - Add the flour and whisk continuously for 1-2 minutes to create a smooth roux without browning.

03 - Gradually whisk in the milk to avoid lumps, maintaining constant stirring.

04 - Bring to a gentle simmer, reduce heat to low, and cook while stirring frequently until the sauce thickens, approximately 5 to 7 minutes.

05 - Stir in heavy cream if using, followed by salt, pepper, and nutmeg. Adjust seasoning to taste.

06 - Remove from heat. Use immediately or cover surface with plastic wrap to prevent skin formation if storing.

01 -

It comes together in just 15 minutes, transforming humble pantry staples into something that tastes like you spent hours in the kitchen
This sauce is your secret weapon for turning leftovers and simple vegetables into comfort food that feels indulgent
Once you nail this technique, you can customize it endlessly—add cheese for a mornay sauce, herbs for something herbaceous, or keep it pure and creamy

02 -

Lumps happen when you rush the milk in. If you find yourself with a lumpy sauce, don't panic—strain it through a fine-mesh sieve and start fresh with your whisking. Prevention is always easier than rescue
The sauce will continue to thicken slightly as it cools, so stop cooking it when it's just slightly thinner than where you want it to end up. This one discovery saved me from countless overly-thick sauces

03 -

Keep a small glass of cold milk nearby while you're cooking—if your sauce gets too thick, you can add just a tablespoon at a time and whisk to loosen it up without starting over
The difference between a good sauce and a great one is often just a tiny pinch more nutmeg than you think you need. Trust it. Your taste buds will thank you