White Sauce for Waffles

White Sauce for waffles

My husband grew up eating homemade waffles served with a custard sauce he called White Sauce. Lucky for him, we received a waffle maker as a wedding gift, and early on in our marriage his mom passed along her White Sauce for Waffles recipe. I was able to adapt the recipe so the sauce could be made lickety-split in the microwave. Over the years he and I have eaten many waffles with White Sauce. Now, if that was the end of the story, you'd be left with the impression that everyone lived happily ever after, but actually, this sauce has caused a bit of tension in our marriage. At least on the nights waffles are served! You see, I prefer the sauce warm and thin. Hubby likes it cold and thick. Cut-it-with-a-knife thick, as he describes it! I don't like the sauce too sweet as I like to drizzle a little LOT of maple syrup over my White Sauce and fruit-topped waffles. Hubby likes the White Sauce quite sweet because the Sauce is all he puts on his waffles. (Yes, his food preferences are pretty simple, but quite specific!) Thankfully the White Sauce recipe is rather flexible and adaptable - even forgiving. Just as we've had to become over 25 years of marriage. (Wow! Relationship advice and a recipe all in one post. What a deal!) Here's how we've learned to work things out where Waffle Sauce is concerned. If I add the greater amount of cornstarch in the recipe that follows and the lesser quantity of milk, the sauce will be fairly thick at the outset. I make it this way occasionally, but often I just count on the fact that the sauce will thicken as it cools. Making and eating waffles makes for a leisurely meal. Usually by the time I've eaten my waffle or two with what starts out as a thin White Sauce, the sauce has cooled down enough to thicken up for Hubby's last few waffles. Then, once the leftover sauce has chilled in the fridge overnight, it's at his preferred texture. He thinks there's nothing better than leftover waffles (warmed in the toaster) and jelly-like White Sauce! As for the sauce's sweetness, it's taken awhile but I've matured into thinking that maple syrup and White Sauce may be a tad excessive. These days I don't give every waffle a double-your-pleasure dousing of sauce and syrup. (Hubby likes this logic as it means there's more sauce for him!) And now for the White Sauce recipe.....

White Sauce for Waffles (Makes about 2-1/2 cups/625 mL) 1/3 to 1/2 cup (75 to 125 mL) granulated sugar* 2 to 2-1/2 tbsp (30 to 37 mL) cornstarch* 1-1/2 to 2 cups (375 to 500 mL) milk* 2 egg yolks 2 tsp (10 mL) vanilla In a microwave safe 8 cup (2 L) measuring cup, stir together sugar and cornstarch. (This sauce will boil up a little when you cook it so be sure to use a large bowl or measuring cup so you don't have a mess to clean up in the microwave.) In a small bowl, whisk egg yolks, then whisk in milk. Whisk milk and egg yolk mixture into the sugar mixture. Cook in the microwave on High for 2 minutes; remove and stir with a whisk. Continue cooking, whisking at one minute intervals until mixture boils (this will probably take another 3 to 4 minutes). Whisk in vanilla. Serve immediately or cover with plastic wrap and let cool until serving time, stirring occasionally. If you won't be serving the sauce for a while, store it in the refrigerator. Tips: * It's a no-brainer: use the larger amount of sugar if you want a sweeter sauce, and the smaller amount of cornstarch and and larger quantity of milk if you want a thinner sauce. * I hesitate to say this, but, the sauce can be made without the egg yolks. WHAT?? Yes, I probably shouldn't admit this on a blog about eggs, but I don't want you to not make the sauce if you have an egg yolk allergy or you don't have any eggs in the fridge. (WHAT?? No eggs in the house? Don't get me started on the reasons for always keeping eggs on hand!) But I digress! The yolks add an ultra smooth silkiness to the texture of the sauce so it's definitely how I prefer making it. * You can also serve this sauce over fruit or unfrosted slices of angel food or pound cake.