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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
2 tablespoons
1 cup
Optional Ingredients
Amount Unit Ingredient
1 pinch
1 dash
1 pinch
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 souffl├ęs.

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

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