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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, white sauce (béchamel sauce). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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. Stir until the cheese has melted. Use this version in a casserole, drizzle it over vegetables, or toss it with pasta or rice.

White Sauce (béchamel sauce) is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. White Sauce (béchamel sauce) is something which I’ve loved my whole life.

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

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

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. Scald the milk with the onion, bay leaf and peppercorns. Also known as white sauce, bechamel consists of a perfect combination of milk, flour, and butter.

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.

Scald the milk with the onion, bay leaf and peppercorns. Also known as white sauce, bechamel consists of a perfect combination of milk, flour, and butter. Interestingly, bechamel sauce was not always this simple. Bechamel sauce used to also contain cream and eggs, a rich mixture fit for the kings and queens it was served to. It wasn't until French, culinary mastermind Auguste.

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