Recipe: Appetizing Simple White Sauce (Béchamel Sauce)

recipe appetizing simple white sauce bechamel sauce

Simple White Sauce (Béchamel Sauce). 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. 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.

Simple White Sauce (Béchamel Sauce) Whisk in the flour, salt and pepper until smooth. It consists of simple ingredients like; butter, flour, milk and a pinch of nutmeg. It can be used as is or mixed with herbs or pestos. You can have Simple White Sauce (Béchamel Sauce) using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Simple White Sauce (Béchamel Sauce)

  1. It’s 25 g of butter or margerine.
  2. You need 25 g of plain flour.
  3. Prepare 400 mls of milk.
  4. It’s of Salt and white pepper.
  5. It’s 80 g of cheese (optional).
  6. You need of Nutmeg (optional).

Typically I like to use it in lasagnas but it's the perfect blank canvas for whatever your needs are. This easy-to-make sauce is delicious over chicken, pasta, steamed veggies, and more! If you only learn to make one sauce, make it this Bechamel Sauce recipe. Bechamel (also known as White Sauce) is so simple to make, is incredibly useful and it also freezes brilliantly.

Simple White Sauce (Béchamel Sauce) instructions

  1. Melt the butter in your saucepan..
  2. Add the flour and stir over a medium heat for 2-3 minutes..
  3. Start to add your milk a little at a time, stirring continually to keep the sauce smooth. If you stop stirring the sauce will become lumpy. If this happens remove the pan from the heat and whisk the sauce vigorously to remove the lumps, then continue adding your milk over a low heat..
  4. When all of the milk is added, bring the sauce up to the boil, still stirring continuously. Once it has boiled and thickened, add more milk if it’s too thick. Season with salt and pepper. Stop here for a basic white sauce..
  5. To make the cheese sauce, add your cheese at this point and stir over a low heat until the cheese is melted. Don’t re-boil the sauce or it will become stringy. Add nutmeg to taste if you like, the sauce is now ready..

Stash a batch in the freezer for a quick meal. I have this notebook that my Nana gave me many years ago for Christmas. Bechamel Sauce Ingredients & Ratio Bechamel sauce, sometimes also called the white sauce, is considered one of the French/Italian basic sauces. It can be served alone, as a sauce served with fish or asparagus, or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce. Melt butter in a large saucepan over medium heat.

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