White Sauce or Bechemal Sauce
White sauce, also known as Bechamel, is used in a variety of dishes and is the base for many sauces. Here are the steps for a basic medium white sauce.
Yield: Makes 2 cups of white sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups cold milk
- salt & pepper to taste
Dissolve flour in cold milk. Set aside.
Melt the butter in a saucepan over low heat. Add the dissolved flour into the melted butter. Stir constantly until mixed and all the lumps are gone, about 2 minutes. Add salt and pepper to taste. Continue cooking over low heat until sauce begins to thicken, stirring constantly.
Note: For a richer sauce, add a few tablespoons of heavy cream. For a thin sauce, add more milk.
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