When well made, white sauce has a properplace in homey, creamed dishes, often making leftovers stretchor giving cooked foods new life. The French term for this medium-thickwhite sauce is b chamel. The foolproof way to attain aperfectly smooth sauce is to have the milk hot when added tothe butter and flour. It uses an extra pot, but as you becomemore proficient, this cautionary measure may not be necessary.
Recipe: White Sauce(B chamel Sauce)
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk, heated
Freshly ground pepper
Makes about 1 cup.
For Cheese Sauce: Stirin 1/2 cup grated Cheddar cheese during the last 2 minutes ofcooking, along with a pinch of cayenne pepper.
Note: How hot should the milk be? Warmthe milk on low heat just until little bubbles begin to format the edges. Then remove from heat.
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