The classic Bechamel (white) sauce is the basis for many sauces.
Simple ingredients combine to make a simple white sauce that you can enhance with a myriad of ingredients. If you are looking for an alternative to the ubiquitous can of ‘cream of ‘ soups, a white sauce is it.
Once the sauce is done you can add flavorings like onion, garlic, cheese, sauteed mushrooms, etc.
Enjoy!
Basic White Sauce
The Basic White Sauce is a 'mother' sauce. It is the foundation for a variety of sauces used for soups, pasta dishes, and more.
Ingredients
- THIN SAUCE
- 1 Tbsp Butter
- 1 Tbsp Flour
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1 Cup Milk
- MEDIUM SAUCE
- 2 – 3 Tbsp Butter
- 2 – 3 Tbsp Flour
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1 Cup Milk
- THICK SAUCE
- 4 Tbsp Butter
- 4 Tbsp Flour
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1 Cup Milk
Instructions
- Melt the butter over low heat in a heavy bottom sauce pan.
- Add flour and seasonings, stirring until mixture is smooth and bubbly.
- Remove from heat and add the milk stirring to combine. Return to heat and bring to a boil stirring constantly for 1 minute.
- Cook until thickened, approximately 10 minutes for best flavor.
Notes
If sauce is too thick add milk in small amounts until it reaches the right consistency.
Using a wire whip helps keep lumps from forming but don’t forget to get into the corners of the pot.
Watch carefully so it does not burn.
