What is the function of milk in white sauce?

* Thickening: Milk's protein and lactose react with the heat and starch from the flour to create a smooth, creamy sauce. This thickening process is known as roux.

* Flavor: Milk adds a subtle sweetness and richness to the sauce, complementing the flavors of other ingredients.

* Texture: Milk gives the sauce a creamy texture, making it smooth and velvety.

* Moisture: Milk provides the necessary liquid for the sauce to cook and prevents it from becoming too thick or dry.

* Emulsification: Milk helps to emulsify the fat from the butter, resulting in a smooth and stable sauce.

In short, milk is essential for a good white sauce. It provides thickening, flavor, texture, moisture, and emulsification, all of which contribute to a delicious and satisfying sauce.