halal white sauce recipe
A creamy, nourishing, and versatile halal white sauce recipe that can be made in under 15 minutes, perfect for busy families and adaptable to various dishes from pasta to vegetables.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
4 tablespoons Unsalted Butter
4 tablespoons All-Purpose Flour
2 cups Milk
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Nutmeg
Instructions
- Melt the unsalted butter in a medium saucepan over medium heat, watching carefully to prevent browning, until just melted and gently bubbling
- Sprinkle the all-purpose flour over the melted butter and immediately whisk vigorously for 1-2 minutes to create a smooth, light golden roux, ensuring the raw flour taste is cooked out
- Slowly pour the milk into the roux, a little at a time, while continuously whisking to ensure a smooth, lump-free sauce as it thickens and then becomes liquid agai
- Bring the sauce to a gentle simmer over medium heat, whisking occasionally, and let it simmer for 5-7 minutes, or until it thickens to your desired consistency and coats the back of a spoo
- Remove the saucepan from the heat, then stir in the salt, black pepper, and the optional pinch of nutmeg. Taste and adjust seasonings as needed
- Serve your freshly made halal white sauce warm with your favorite dishes, as it tastes best right off the stove
Notes
To prevent lumps, continuously whisk the roux and gradually add cold or room temperature milk to the hot roux.
Ensure the roux is cooked for at least 1-2 minutes until light golden to avoid a floury taste in the finished sauce.
For a thicker sauce, simmer longer; for a thinner sauce, whisk in a tablespoon or two of additional warm milk or water.
Always taste and adjust seasonings at the end; a small pinch of nutmeg significantly enhances the flavor.
Cook the sauce over medium heat to prevent scorching of the milk and maintain a smooth, creamy outcome.
Whisk often while simmering to prevent sticking to the bottom of the pan and forming a skin on top.
Store cooled sauce in an airtight container in the refrigerator for up to 3-4 days, placing plastic wrap directly on the surface to maintain smoothness.
This sauce can be frozen for 2-3 months. Thaw overnight in the refrigerator and reheat gently over low heat, whisking in milk or water if needed to restore consistency.
Find it online: https://powerecipe.com/halal-white-sauce-recipe/