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Halal White Sauce

A silky, luxurious white sauce made from butter, flour, milk, and nutmeg, perfect for pasta, chicken, and vegetables.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauces and Condiments
Cuisine: Mediterranean, Middle Eastern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 tablespoons unsalted halal butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk warmed slightly
  • Salt and white pepper to taste
  • 1/4 teaspoon freshly grated nutmeg

Equipment

  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife

Method
 

  1. Place a medium saucepan over medium heat and add 4 tablespoons of unsalted halal butter, melting it completely without browning, about 1 to 2 minutes.
  2. Add 3 tablespoons of all-purpose flour to the melted butter and whisk constantly for 2 to 3 minutes until smooth and slightly thickened.
  3. Warm 2 cups of whole milk in a separate container or microwave for 1 to 2 minutes until warm to the touch but not boiling.
  4. Pour the warm milk into the roux slowly while whisking constantly, adding about one-quarter at a time to form a smooth emulsion.
  5. Continue whisking the sauce for 3 to 5 minutes until it thickens and coats the back of a spoon, bubbling gently.
  6. Test the sauce thickness by dipping a spoon and running your finger across the back; if it’s too thin, whisk for another 1 to 2 minutes over medium heat.
  7. Remove the saucepan from heat and season with salt and white pepper to taste, starting with 1/4 teaspoon salt and adjusting as needed.
  8. Sprinkle 1/4 teaspoon of freshly grated nutmeg over the sauce and whisk vigorously to incorporate completely.

Notes

Room temperature or slightly warm milk is key to preventing lumps. For a thicker sauce, add an extra tablespoon of flour; for a thinner sauce, add an extra 1/4 cup of milk.