You overdid it with the flour and the sauce is too thick: Plain milk will save it
White sauce is one of the basic cooking classics. It goes well with pasta, lasagna, vegetables and meat and its preparation is relatively simple. However, one common problem can arise when cooking. The sauce thickens too much and instead of a delicate creamy consistency, it resembles a thick porridge.
The white sauce should be smooth and creamy.
The basis of a classic white sauce is butter, flour and milk. The flour is first briefly fried in fat and then the milk is gradually whisked in. Once the mixture starts to boil, the flour starts to thicken the sauce. The right consistency of a white sauce also depends on what you are using it for. It can be a little thinner for pasta, because it wraps well around the individual pieces. For lasagna, on the other hand, you need a sauce that is creamy enough but at the same time does not run out of the dish.
And this is where mistakes can happen. The sauce stays on the stove too long, a little more flour is added than needed, or its consistency changes so much as it cools that it suddenly becomes much thicker than we wanted.
One thing to watch out for when cooking
White sauce tends to thicken not only from the flour, but also from standing and cooling, so there's no need to try to achieve the final thickness while cooking.
If you take it off the stove when it's just the right thickness for you, it may become noticeably thicker after a few minutes, so it's often better to leave it a little thinner and adjust it later if necessary.
It is also important to stir the sauce regularly to prevent it from burning to the bottom and forming lumps. In this case, whisking the sauce vigorously with a whisk and gradually adding a little liquid will help. If the sauce is still uneven, you can finally strain it through a fine sieve. The result can be a smooth sauce suitable for serving again.
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The easiest rescue is milk
If the white sauce is too thick, simply take a little milk and gradually whisk it into the sauce. It's best to add it in small batches as you can easily adjust the consistency as needed.
Keep the sauce warm on a low heat and stir thoroughly with a whisk. Once it reaches the desired thickness, there is no need to add more milk. The advantage of this method is that the sauce remains smooth and creamy without adding unnecessary fat.
One of the most common mistakes is to pour a lot of milk into a sauce that is too thick. This can make it too thin and you have to thicken it again. It is better to add milk a little at a time. After each addition, stir the sauce well and let it heat for a while. Only then check its consistency.
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Pasta water will also help.
If you're making a white sauce for pasta, you don't have to rely solely on milk. In some cases, a small amount of the pasta cooking water can also help. This water contains starch that is released into the water during cooking. Adding a small amount to the sauce can help adjust its consistency and help the sauce bind to the pasta.
However, for a classic milky white sauce, milk is a more natural choice because it preserves its typical flavor and creaminess.
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White potato sauce
A hearty potato sauce with sausage, eggs and pickles according to our recipe will fill you up and warm you up. We will complement the creamy roux base with potatoes and cream and let the flavors beautifully combine. An ideal homemade classic that tastes best with fresh pastries.
