White Sauce with Spinach
Creamy white sauce with fresh spinach. Perfect for lasagna, canelones, or as a pasta sauce. Ready in minutes.
- 1 liter (4.2 cups) cold milk
- 3 tsp salt
- 100 g (3.5 oz) butter, at room temperature
- 100 g (3.5 oz) cornstarch
- 250 g (8.8 oz) spinach
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1
Mix the base
In a large pot, pour in 1 liter of cold milk. Add the salt and the room-temperature butter.
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2
Add the cornstarch
Add the 100 g of cornstarch and start stirring quickly with a wooden spoon until fully combined. Do this BEFORE turning on the heat, to avoid lumps.
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3
Cook and thicken
Turn the heat to high and keep stirring constantly until the mixture starts to thicken. Takes 8 to 10 minutes.
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4
Finish the texture
Once it's hot and thick, lower to medium heat and keep stirring quickly until smooth and creamy. If it gets too thick, add a bit more milk.
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5
Add the spinach
For the spinach version: add 250 g of steamed, chopped spinach. Stir until fully combined.
- Mixing it in cold is the trick: zero lumps.
- If it gets too thick, add milk a little at a time.
- The spinach can be steamed or boiled in water and then drained well.