i used this resicipie for my cooking gcse’s and it got me a distinton would defo recomend
Connie Scott
Potato soup is an easy go to for using a lot of milk. Cooking the milk will freshen it if it’s starting to get blinky.
Dorothye Billingsley
Thank you so much! I used to have this recipe memorized but I hadn’t used it in a while and needed it today! I used the version with chicken broth for chicken noodle casserole today but I use the basic version in a lot of other things too like chicken a la king, chicken and biscuits, potato soup, etc.
Jessica Fisher
Glad it was helpful!
Leslie
I’d like to use this for chicken Alfredo, adding Parmesan cheese and chicken. How much should I make for 5 people? Double the recipe? Triple?
Jessica Fisher
Leslie, I think it depends on how saucy your people like it and how much pasta. One batch is enough for a pound of pasta.
Les Oneal
Any suggestion for sauce on cornbread dressing.
Jessica Fisher
Do you mean gravy? That’s usually what we serve with dressing/stuffing. This is my go-to, 5-Minute Easy Gravy Recipe, similar process to white sauce but with some flavor changes.
Reena Bansal
Came out excellent! I added spinach, parmesan and asiago cheese and stuck with the rest of your recipe. Too good!! Thank you
Jessica Fisher
Awesome! Those sound like great additions!
Joanne
I’m wondering if almond milk can be substituted for dairy milk.
Jessica Fisher
You can substitute any liquid for the milk. While it will change the flavor and color, it will make a thick sauce. Likewise, I have used oil instead of butter when I need to make a dairy-free gravy. Just use a bit less.
Alice E
Just a note to say that you can omit the butter if fat is a problem, like it is for me. Just whisk/stir the flour into part of the milk until there are not lumps and then cook it ’til done. It doesn’t taste quite as rich, but it does work. You can also use the slurry method to thicken soups, etc. That is what this is, a slurry of the liquid and flour or other thickener. The secret, I think is to not use much liquid. You want something about like pancake batter, I think for the easiest mixing of the slurry without lumps.
Also, you can vary the flour to liquid ratio to control the thickness of the sauce.
Jessica Fisher
Thanks for the tip!
Ashley
I’m new to your website. I found it when searching for how to use up a gallon of milk. Can you freeze this? I have a gallon of milk that expired yesterday and I don’t want to waste it.
Jessica Fisher
Hi Ashley! Welcome! First, expiration dates are not “the law”. Like for reals, the only product that is bound to give a hard and fast expiration date is for baby formula. You can read more about that here on the USDA’s website. Basically, it’s a guideline. If your milk doesn’t smell bad, you’re good to continue using it as you regularly would.
That said, the producer is giving you a “guesstimate” as to when it will taste best. You can absolutely make the white sauce or any of my “Cream of Soups” and freeze those. I recommend packaging them in 2-cup portions so that you can use them like you would a can of creamed soup. The texture looks a little clumpy upon thawing, but whisking it as you warm it should eliminate that. If using it in a casserole it won’t even matter.
For freezing, be sure to chill the containers in the fridge before putting them in the freezer. That will prevent ice crystals and freezer burn from forming. Hope that helps!
Allie Z
I’ll admit, I haven’t had flour in my kitchen in at least 2 years. Sad! But our work around for GF white sauce comes from a sneaky white sweet potato. It seriously works!
I use the microplaner to get a fine grind. I let the butter and 1/2 potato melt together for several minutes, whisk in 1/2 the liquid and simmer for 5 minutes or until thick. Then I thin out the sauce and viola! GF white sauce. I usually season with Organic chicken bullion, onion powder, and mustard powder. YUM!!
Rhonda
Thanks Allie. My daughter is celiac. I am excited to try this out!!
Leslie
I really liked King Ranch casserole until
I soured on cream of chicken and cream of mushroom soups. Now I’m wondering if I could use your white sauce instead? ?
And for those that need to stay away from gluten, cornstarch or your favorite gluten-free blend works well too. I often make this with chicken broth only also.
Lauren
If you want to make it chicken flavor, do you just add more flour since the chicken broth will thin it out? FYI: I don’t kike to use chicken bouillon–it has too many questionable ingredients.
Jessica Fisher
No, I’d sub chicken broth for half the milk. And yes, I agree. 🙂
Lauren
Thanks Jessica! I have been reading (and enjoying) your blog for a couple of years now–lurking actually. This was the first time I commented. Thanks!
demis
i used this resicipie for my cooking gcse’s and it got me a distinton would defo recomend
Connie Scott
Potato soup is an easy go to for using a lot of milk. Cooking the milk will freshen it if it’s starting to get blinky.
Dorothye Billingsley
Thank you so much! I used to have this recipe memorized but I hadn’t used it in a while and needed it today! I used the version with chicken broth for chicken noodle casserole today but I use the basic version in a lot of other things too like chicken a la king, chicken and biscuits, potato soup, etc.
Jessica Fisher
Glad it was helpful!
Leslie
I’d like to use this for chicken Alfredo, adding Parmesan cheese and chicken. How much should I make for 5 people? Double the recipe? Triple?
Jessica Fisher
Leslie, I think it depends on how saucy your people like it and how much pasta. One batch is enough for a pound of pasta.
Les Oneal
Any suggestion for sauce on cornbread dressing.
Jessica Fisher
Do you mean gravy? That’s usually what we serve with dressing/stuffing. This is my go-to, 5-Minute Easy Gravy Recipe, similar process to white sauce but with some flavor changes.
Reena Bansal
Came out excellent! I added spinach, parmesan and asiago cheese and stuck with the rest of your recipe. Too good!! Thank you
Jessica Fisher
Awesome! Those sound like great additions!
Joanne
I’m wondering if almond milk can be substituted for dairy milk.
Jessica Fisher
You can substitute any liquid for the milk. While it will change the flavor and color, it will make a thick sauce. Likewise, I have used oil instead of butter when I need to make a dairy-free gravy. Just use a bit less.
Alice E
Just a note to say that you can omit the butter if fat is a problem, like it is for me. Just whisk/stir the flour into part of the milk until there are not lumps and then cook it ’til done. It doesn’t taste quite as rich, but it does work. You can also use the slurry method to thicken soups, etc. That is what this is, a slurry of the liquid and flour or other thickener. The secret, I think is to not use much liquid. You want something about like pancake batter, I think for the easiest mixing of the slurry without lumps.
Also, you can vary the flour to liquid ratio to control the thickness of the sauce.
Jessica Fisher
Thanks for the tip!
Ashley
I’m new to your website. I found it when searching for how to use up a gallon of milk. Can you freeze this? I have a gallon of milk that expired yesterday and I don’t want to waste it.
Jessica Fisher
Hi Ashley! Welcome! First, expiration dates are not “the law”. Like for reals, the only product that is bound to give a hard and fast expiration date is for baby formula. You can read more about that here on the USDA’s website. Basically, it’s a guideline. If your milk doesn’t smell bad, you’re good to continue using it as you regularly would.
That said, the producer is giving you a “guesstimate” as to when it will taste best. You can absolutely make the white sauce or any of my “Cream of Soups” and freeze those. I recommend packaging them in 2-cup portions so that you can use them like you would a can of creamed soup. The texture looks a little clumpy upon thawing, but whisking it as you warm it should eliminate that. If using it in a casserole it won’t even matter.
For freezing, be sure to chill the containers in the fridge before putting them in the freezer. That will prevent ice crystals and freezer burn from forming. Hope that helps!
Allie Z
I’ll admit, I haven’t had flour in my kitchen in at least 2 years. Sad! But our work around for GF white sauce comes from a sneaky white sweet potato. It seriously works!
I use the microplaner to get a fine grind. I let the butter and 1/2 potato melt together for several minutes, whisk in 1/2 the liquid and simmer for 5 minutes or until thick. Then I thin out the sauce and viola! GF white sauce. I usually season with Organic chicken bullion, onion powder, and mustard powder. YUM!!
Rhonda
Thanks Allie. My daughter is celiac. I am excited to try this out!!
Leslie
I really liked King Ranch casserole until
I soured on cream of chicken and cream of mushroom soups. Now I’m wondering if I could use your white sauce instead? ?
Jessica Fisher
Yep, you absolutely can. Or use this Homemade Cream of Celery Soup Recipe or this Easy Homemade Cream of Chicken Soup for Cooking
Cheri A
And for those that need to stay away from gluten, cornstarch or your favorite gluten-free blend works well too. I often make this with chicken broth only also.
Lauren
If you want to make it chicken flavor, do you just add more flour since the chicken broth will thin it out? FYI: I don’t kike to use chicken bouillon–it has too many questionable ingredients.
Jessica Fisher
No, I’d sub chicken broth for half the milk. And yes, I agree. 🙂
Lauren
Thanks Jessica! I have been reading (and enjoying) your blog for a couple of years now–lurking actually. This was the first time I commented. Thanks!