White Sauce (or Bechemal Sauce) is the basis of many other dishes. This method is virtually foolproof.
You will need:
- Stick blender OR
- Silicone whisk
- 1 litre milk (full-cream is best)
- 100g butter
- 100g plain flour (see note)
- Salt and pepper to taste
- Heat the milk in a microwave or saucepan
For the White Sauce:
- Melt the butter in a large saucepan over a medium heat
- Add the flour, stir in, and cook for 1-2 minutes. This is the basis of the sauce called a roux
- Add about a quarter of the milk and stir well as it all starts to bubble
- As it begins to bubble the mixture will come together
- Once you have a solid mixture add the next quarter-litre of milk and repeat
- The mixture will still be quite solid
- Repeat with the third quarter-litre of milk.
- By now the sauce will be less solid
- If it’s lumpy, use a stick blender or silicone whisk to smooth it out to smooth it out
- Repeat step 5 with the last quarter-litre of milk
- You will now have a beautiful White Sauce – or Bechamel Sauce
- Add salt and pepper to taste. If you are making a cheese sauce, wait until the cheese is in before adding salt (some cheese is salty).
Flour: You could use wholemeal flour to add some fibre. It changes the colour, but my family never noticed (or commented, anyway).
- Category: Basic recipe
- Method: Hob
- Cuisine: British
Keywords: White sauce