White Sauce (Bechemel). The basic white sauce, also known as béchamel, is not just used in a variety of dishes—it's also the base for many other sauces. It's easy to make and uses just a few common ingredients that are likely already in your kitchen. The French term for this medium-thick white sauce is béchamel.
Make a white roux by melting butter over. DIRECTIONS Melt the butter in a small saucepan over medium-high heat. Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture. You can cook White Sauce (Bechemel) using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of White Sauce (Bechemel)
- Prepare 250 g of Salted Butter.
- It’s 150 g of Plain Flour.
- Prepare 1000 ml of Pasteurized Cow Milk.
- It’s of Might need Salt and Ground White Pepper.
Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, cheesy sauce, and several other variations. You can also season it and serve it as is. Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise.
White Sauce (Bechemel) step by step
- Melt butter in a medium sized saucepan on the highest heat on the hob,move melted butter around the sides of the Saucepan,be careful not too overly cook the butter on it's own in the Saucepan..
- Gradually add the Plain Flour and keep stirring – preferably with a Wooden Spoon,once all the Plain Flour has been mixed into the melted butter – then….
- Gradually add the milk and keep stirring,once all the milk has been added – then now,simmer on the lowest heat for about 15 minutes and also keep stirring..
- Allow too cool down,unless you are using it hot straight away,allow too cool down – then store in the Fridge,you will probably need too add some cold milk when reheating some of it up..
It's a key ingredient in soufflé, a classic Bolognese lasagna, and even old-school mac and cheese. And it's incredibly easy to make. Creamy white sauce is the prefect creamy base to so many other of your favourite sauces. A basic white sauce, known as a bechamel is a French classic. And this is one of the most very basic versions is only three ingredients.
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