This recipe for traditional British white sauce is easy to make and only contains 6 ingredients. Perfect atop a bowl of fresh fruit or drizzled on pies, cobblers and cakes. Mildly sweet and packed with flavor!
Gently heat 1 1/2 cups of whole milk (fresh or soured) over medium heat but do not allow to boil.
Mix sucanat and flour together in a small bowl.
Add remaining 1/2 cup of cold whole milk to sucanat/flour mixture to make a paste.
Mix this paste with the heated milk and cook for 5-7 minutes, stirring constantly.
Add butter, brandy, and store bought or homemade vanilla extract while the white sauce is cooking.
Add a bit of cold, soured milk after sauce is cooked to keep skin from forming on top. The sauce will thicken slightly while cooking and more as it cools. It will have the consistency of a thick syrup.
Notice in the picture above how the finished "white sauce" is actually more beige in color due to the inclusion of butter, brandy, sucanat and flour!
Use banana flour instead of grain flour to thicken the sauce if desired. Use only 1.5 tablespoons instead of 2 tablespoons.
I don't suggest arrowroot powder, as it tends to lose some of its thickening ability when cooked.
If you do not want to use real brandy, this brandy flavoring can be used instead. I would recommend real brandy in the recipe above as the healthier option as the alcohol cooks away during simmering.