Creamy Milk Sauce (Printable Version)

Silky milk sauce ideal for enhancing pastas, vegetables, or casseroles with a smooth, creamy texture.

# What You'll Need:

01 - 2 cups whole milk

02 - 2 tbsp unsalted butter

03 - 1/3 cup grated Parmesan cheese (optional)

04 - 2 tbsp all-purpose flour

05 - 1/2 tsp salt

06 - 1/4 tsp ground black pepper

07 - Pinch ground nutmeg (optional)

01 - In a medium saucepan, melt the butter over medium heat.

02 - Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until the mixture bubbles without browning.

03 - Gradually pour in the milk while whisking continuously to prevent lumps.

04 - Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.

05 - Stir in salt, pepper, and nutmeg. If desired, add Parmesan cheese and whisk until fully melted and smooth.

06 - Taste and adjust seasoning if necessary. Serve immediately or keep warm over low heat.

01 -

It takes 15 minutes total and teaches you the most useful kitchen skill that transforms dozens of dishes.
One batch feeds four people and tastes indulgent despite being humble butter, milk, and flour.
Unlike heavy cream sauces, this one feels light but still coats pasta and vegetables like silk.

02 -

The flour must cook in hot butter for a minute or two before milk touches it, or your sauce tastes starchy and flat.
Low, slow whisking while adding cold milk prevents lumps better than rushing—patience is the real secret ingredient here.

03 -

Warm your milk slightly before adding it—cold milk can shock the roux and cause lumps.
Medium heat is where this sauce belongs; too-high heat can break the emulsion and make it grainy.