Uruguayan Salsa Blanca, or white sauce, occupies a special place in Uruguay’s culinary heritage. Like many traditional recipes originating in the region, it reflects a blend of European influences, particularly Spanish and Italian, which have been embraced and modified by South American culture. This sauce is a cornerstone in Uruguayan cooking, celebrated for its versatility, simplicity, and rich, velvety texture.
Uruguay has a long history of Italian immigration, and the cuisine of the country has been greatly influenced by Italian flavors and techniques. Salsa Blanca bears similarities to the classic Italian béchamel sauce, a foundational element in Italian and French cuisine. Béchamel is traditionally made with butter, flour, and milk—the same essential ingredients used in Salsa Blanca. Uruguayans adopted this preparation and made it their own, using local ingredients and adapting it to their cooking traditions. The result is an elegant yet straightforward sauce that beautifully complements Uruguay’s rich culinary offerings, from pasta and milanesas (breaded meats) to crepes and casseroles.
What sets Uruguayan Salsa Blanca apart is its adaptability. The base of the sauce is a roux—a cooked mixture of butter and flour—which creates a smooth and thick base when combined with milk. This basic preparation allows for a variety of flavor enhancements. While the sauce is typically seasoned with salt, white pepper, and a touch of nutmeg for subtle warmth, it can easily be built upon, making it a perfect companion to savory or creamy dishes. In Uruguay, it is commonly added to lasagnas, cannelloni, or the beloved “pastas frolas” (savory pasta pies) to create an extra layer of creamy richness.
One of the most striking qualities of Salsa Blanca is its simplicity. With only a handful of pantry staples that most home cooks already have—unsalted butter, all-purpose flour, milk, salt, and seasonings—the recipe is approachable and quickly prepared. In just 30 minutes, you can create a luscious sauce that brings a sense of refinement to nearly any dish. Despite its simplicity, the technique is important—the butter and flour must be cooked thoroughly to form a golden, fragrant roux, and the warm milk must be whisked in diligently to prevent lumps.
Uruguayan cuisine places a strong emphasis on hearty, comforting meals made to be shared with loved ones, and Salsa Blanca enhances this experience. Whether used to coat freshly made pasta, uplift a vegetable bake, or complement crispy fried chicken (another Uruguayan favorite), its creamy, mild flavor blends seamlessly with other ingredients without overpowering them.
Interestingly, Salsa Blanca has also found footing outside of Uruguay and is celebrated across South America for its practicality. Its accessible recipe and customizable nature make it a staple in many households for both everyday meals and special occasions. Even as modern culinary trends emerge, Salsa Blanca embodies the timeless appeal of homestyle cooking that bridges the gap between simplicity and sophistication.
In making Uruguayan Salsa Blanca, you are not just preparing a sauce; you are connecting to centuries of tradition with every stir of the whisk. It is a nod to the culinary mosaic of Uruguay and a testament to how a few simple ingredients, handled with care, can create something extraordinary.
Uruguayan Salsa Blanca
Ingredients
- 2 tablespoons unsalted butter Preferably organic for a richer taste.
- 2 tablespoons all-purpose flour
- 2 cups whole milk Warm to prevent lumps.
- ½ teaspoon salt Adjust to taste.
- ½ teaspoon white pepper Freshly ground for best flavor.
- 1 pinch nutmeg Freshly grated, optional.
Instructions
- In a medium saucepan, melt the unsalted butter over medium heat. Ensure it is fully melted and starts to bubble slightly without browning.
- Add the all-purpose flour to the butter, whisking continuously. Cook the mixture for about 2 minutes, allowing it to form a smooth, golden roux with a slight nutty aroma.
- Gradually pour the warm milk into the roux while whisking vigorously to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, approximately 10 minutes.
- Season the sauce with salt, white pepper, and a pinch of nutmeg. Stir well to combine and taste, adjusting the seasoning if necessary. Cook for an additional 5 minutes on low heat, stirring occasionally.
- Remove from heat and allow the sauce to sit for a few minutes before using. It should have a silky, creamy consistency.