Why use milk in white sauce?

1. Flavor: Milk adds a mild, creamy flavor that complements many dishes. It also helps to balance the richness of the butter and flour base.

2. Texture: Milk provides the necessary liquid to create a smooth, velvety texture. It allows the sauce to thicken properly and coat ingredients evenly.

3. Emulsification: The fat in milk helps to emulsify the sauce, meaning it prevents the butter and flour from separating and creating lumps.

4. Nutritional Value: Milk adds calcium, protein, and other nutrients to the sauce.

5. Versatility: Milk can be easily adjusted for different levels of richness and thickness. You can use whole milk, skim milk, or even cream to create variations in flavor and texture.

6. Cost-Effectiveness: Milk is a relatively inexpensive ingredient, making it a budget-friendly option for making white sauce.

7. Availability: Milk is readily available in most kitchens, making it a convenient ingredient to use.

Overall, milk is an essential ingredient in white sauce because it contributes to its flavor, texture, emulsification, nutritional value, versatility, cost-effectiveness, and availability.