White Sauce (béchamel sauce)
White Sauce (béchamel sauce)

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, white sauce (béchamel sauce). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

White Sauce (béchamel sauce) is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. White Sauce (béchamel sauce) is something that I have loved my entire life.

Find Deals on Sauce Bechamel in Groceries on Amazon. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour.

To begin with this recipe, we have to prepare a few components. You can cook white sauce (béchamel sauce) using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make White Sauce (béchamel sauce):
  1. Prepare For the white sauce:
  2. Make ready 50 g unsalted butter
  3. Get 50 g plain flour, sifted (sifting is optional)
  4. Make ready 400-500 ml soya or whole milk (add more or less)
  5. Make ready To taste salt and pepper
  6. Make ready Sprinkle nutmeg (optional)

Salt, black pepper or white pepper and/or nutmeg are often added to the sauce as well. It can be thick or thin depending on the ratio of butter, flour and milk used (more on the ratio later). Bechamel is a creamy white sauce that's perfect for a variety of dishes, including pasta, chicken, seafood, veggies, and more. This easy-to-make sauce is delicious over chicken, pasta, steamed veggies, and more!

Steps to make White Sauce (béchamel sauce):
  1. In a medium sauce pan on low heat, add the butter and let it melt.
  2. Slowly add the flour bit by bit. Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes.
  3. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened.
  4. When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well.
  5. Lastly, season to taste with salt and pepper. Give it a final good stir and take off the heat. Use for to Italian dishes like lasagne or creamy pasta. This recipe can also be adapted to make white cheese sauce.

Remember, sauces thicken as they cool, but they still take quite a while to. The list consists of: Béchamel - a white roux and milk-based sauce; Hollandaise - a sauce made of egg yolk, butter and a bit of acidity like lemon. For the perfect white sauce: Melt butter in a saucepan. Stir in an equal amount of flour and cook the mixture for just under a minute - known as a roux. White sauce is perhaps the most commonly used mother sauce for home cooks.

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