Creamy White Sauce

Step 1

1First, make the roux with the butter and flour. In a medium-size saucepan (on low heat) start by melting the Organic Valley butter gently.

Step 2

2When the butter is melted, slowly add all the flour. Using a whisk, make sure the butter and flour are perfectly blended together.

Step 3

3Stir gently for 2 to 3 minutes until smooth, keeping the heat very low. Once blended and heated through, continue on to making the Béchamel sauce.

Step 4

4Once the roux has cooked, pour all of the Organic Valley milk over the roux while keeping it at low heat.

Step 5

5Use your whisk to stir and incorporate the milk (the sauce will be very liquid and separated at first).

Step 6

6Now turn up the heat to medium and keep on stirring your sauce slowly. Add your salt, pepper, and nutmeg. Continue to whisk until the sauce reaches a boil, and it thickens enough to coat the back of a spoon.

Step 7

7Finally, add all of the Organic Valley Shredded Mozzarella Cheese, and whisk until completely melted. Remove from heat, sauce will thicken a little more as it cools.