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The difference between gelatine and agar is; gelatine needs to be cooled to set up, agar agar doesn't. Agar will set up regardless if it's cooled or not.
Medium White Sauce
Submitted by Kagar K. See all of Kagar K.'s recipes. | November 1st, 2021
Ingredients are for 1 Serving.
Scale It
Amount Unit Ingredient
2 tablespoons
Butter
Ingredient Info
Butter
Butter is a dairy product made by churning either fresh fermented cream or milk.

Butter is a semi solid product at ro..
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2 tablespoons
Flour
1 cup
Milk
Ingredient Info
Milk
Milk is one of the most nutritious drinks in the world. Usually when referring to milk, it is cow's milk that is expecte..
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Optional Ingredients
Amount Unit Ingredient
1 pinch
Salt
Ingredient Info
Salt
Table salt is a natural at bringing out food's flavours and aromas. Its fine, uniformly-shaped crystals make it the best..
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1 dash
White Pepper
Ingredient Info
White Pepper
White Pepper comes from berries that have been allowed to ripen almost completely on the vines. The harvested berries ar..
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1 pinch
Nutmeg grated
Ingredient Info
Nutmeg
Nutmeg and Mace are both found on the same plant. Nutmeg is the inner kernel of the fruit. When ripe, the fruit splits o..
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Directions:
In a heavy saucepan; melt the butter and heat without browning. Using a wire whisk, stir in the flour. Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually whisk in the warm milk.

Move the pan back to the heat and bring to a boil, whisking steadily for a smooth sauce. Add a pinch of salt, white pepper, and grate a little nutmeg for a nice flavor.

This recipe is for a medium white sauce.
- For a thin white sauce decrease to 1 tablespoon of butter, 1 tablespoon of flour
- For a thick white sauce increase to 3 tablespoons of butter, 3 tablespoons of flour

Basically increase or decrease the butter and the flour but not the milk. Season with salt, white pepper and grated nutmeg to your liking.

As a general rule:
- Thin white sauce is used for soups and sauces
- Medium sauce is used for Au Gratin (cheese sauce) dishes
- Thick sauce is used for for croquettes and soufflés.

Submitted by Kagar K. See all my recipes. | November 1st, 2021

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Tested and True
Freeze your flour. It keeps very well when frozen and will also kill any possible pests.