White Sauce Or Bechamel Sauce Recipes

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

BECHAMEL (WHITE SAUCE)

Steps:

• Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
• Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
• Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

WHITE SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

CLASSIC BECHAMEL: WHITE SAUCE

Steps:

• In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
• Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
• To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
• Serve with fish, shellfish, vegetables or egg dishes.

BASIC WHITE SAUCE/BECHAMEL SAUCE

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.

SUPER EASY BéCHAMEL/WHITE SAUCE

Steps:

• Melt the butter in a saucepan on low to medium heat.
• Sieve and stir in the flour.
• Whisk in the milk a small bit at a time until you have a slightly thick and creamy sauce.
• Take off the heat and allow to cool. Store in airtight container in fridge.