Name: White sauce
Prep time: 10PTM
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Dutch
Ingredients: white flour; olive oil; milk

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White Sauce, 3 cups, ¾ liter

White Sauce Traditionally, white sauce was made by melting butter in a small 'sauce' pan on the stove, mixing with flour, let it rest (to reduce the floury taste), then heat and add milk (in small amounts at first), stir well, till desired consistency is reached, add grated cheese an/or ground nutmeg if you want.
The Dutch word for 'white sauce' is bloemkoolsausje

2 ('Cauliflower Sauce)

Nowadays, I put white flour in a bowl (say 100g, 2/3 cup), add 3-4 TBsp olive oil, mix and let it rest, then add milk, in small amounts at first, keep stirring well, and heat in the microwave, still add cheese (grated, swiss) and nutmeg.
Yopu can add curry powder for an oriental flavor, like for Kohlrabi, and instead of milk ou can use wine or a soup broth for a more fancy sauce, like for Alsatian Chicken

White Sauce

for the kohlrabi 'white' sauce

¾ cup (100 g) white flour
3 TBsp (40g) olive oil
3 cups + 1 oz (750 ml) - or a little more - lowfat milk
(optional) 1 tsp curry powder

An hour or more before dinner, mix flour and olive oil in a glass bowl (I use a ½-gallon, 2-liter measuring cup) - let stand for an hour or so to reduce raw-flour taste
Add milk and stir in, first in 3 small amounts like 1½ oz (50 ml) - then in three or four large amounts
Heat sauce in microwave, say 12½ minutes at half-power, stop and stir a few times during that time, and keep an eye on it, don't let it boil over
For an Eastern flavor you could add a teaspoon or more of curry powder
Add a little milk if it's too thick; don't let it come to a boil
This is also the sauce I make for cauliflower and broccoli, but then with nutmeg and ground fresh ginger