Press enter to see results or esc to cancel.

White Sauce recipe

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

  • Melt the butter in a heavy-bottomed saucepan.
  • Stir in the flour and cook, stirring constantly,until the paste cooks and bubbles a bit, but don’t let it brown,about 2 minutes.
  • Add the hot milk, continuing to stir asthe sauce thickens. Bring it to a boil. Add salt and pepper totaste, lower the heat, and cook, stirring for 2 to 3 minutesmore. Remove from the heat.
  • To cool this sauce for later use, coverit with wax paper or pour a film of milk over it to prevent askin from forming.

    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.

    White Sauce Bechamel

    If the White Sauce recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment