how to make white sauce?can anyone please guide me?

hello there ektarox! i am not really into white sauce but i also like it. i will just give you some thing about making it....i got it from my friend if you use it for a soup: use 1 cup of milk, 1 spoon of flour, 1 spoon of margarine, 1/4 salt if you want it for a sauce: 1 cup of milk, 2 tbsp of flour or 1 tbsp cornstarch, 1 1/2-2 tbsp of margarine,1/4 tsp salt for thicker sauce; 1 cup milk, 3 tbsp flour or 1 1/2 cornstarch, 2-3 tbsp margarine,1/4 tsp salt all you need to do is to soften the margarine, mix with dry ingredients heat the milk but do not boil, put the other ingredients then mix very well until free from lumps...add salt you can change or add anything depends on your taste...hope this can help you...

I like white sauce too. I guess it depends what type you are going for. If you want like an alfredo white sauce or a garlic white sauce. My mom always made a white sauce for on green beans. All it consisted of was butter and flour and then you mix in milk and stir it till it thickens. I would search on allrecipes.com. they usually have a ton of user submitted recipes and ratings on each one. people can leave comments on how the recipe worked out for them so you can pick one that works for you.

I use this that I found on thriftyfun.com. It makes a good white sauce and as you can see you can use it for several things. I make it for over potatoes with chicken. I change the chicken bullion for beef and have it as a beef sauce. It is as goos as those instant sauces you buy at the grocery store Cream Soup Mix Ingredients • 2 cups powdered nonfat milk • 1/4 cup instant chicken bouillon • 1 teaspoon basil leaves • 1/2 teaspoon pepper • 3/4 cup cornstarch • 2 tablespoons dried onion flakes • 1 teaspoon thyme leaves Directions Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for 1 can of condensed soup: Combine 1/3 cup mix with 1-1/4 cups cold water in a saucepan. Stir to moisten, then heat over low medium-low heat until thickened. Add to casserole as you would canned soup. Can be used in casserole or as the base for homemade cream soups.

The trick to a good white sauce is to cook it very slowly on a low heat. First of all melt a large knob of butter over a very low heat and then add one or two tablespoons of flour and start whisking straight away to avoid lumps, then slowly start adding milk whilst continually whisking. That is the basic way to avoid failure, you can add more heat as it starts to thicken but keep whisking. It thickens it more if you whisk an egg into it when it is off the heat. I like to add grated cheese and cinnamon to my white sauce. Hope this helps.