White food challenge

Ingredients

• 2 tbsp Unsalted Butter (softened, cut into small pieces)
• 2 tbsp All-Purpose Flour (sifted)
• 2 cups Whole Milk (cold, preferably full‑fat for richness)
• 1 pinch Salt (fine white salt)

Instructions

1. Prepare Ingredients

   Measure out butter, flour, milk, and a pinch of salt. Have a whisk and saucepan ready.

   Time: PT2M

2. Melt Butter

   Place the saucepan over medium heat and melt the butter, stirring constantly so it does not brown.

   Time: PT1M

3. Make the Roux

   Add the flour to the melted butter and whisk quickly to form a smooth paste. Cook for about 1 minute, stirring continuously.

   Time: PT1M

4. Incorporate Milk

   Gradually pour the cold milk into the roux while whisking vigorously to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken.

   Time: PT4M

5. Season and Finish

   Add a pinch of fine white salt, stir, and let the sauce simmer for another minute until it reaches a creamy, coat‑the‑back‑of‑spoon consistency.

   Time: PT1M

6. Serve or Store

   Remove the saucepan from heat. Use the sauce immediately or transfer to an airtight container to refrigerate.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

10 g

Fat

6 g

Fiber

0 g