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White Sauce
White Sauce (or Bechemal Sauce) is the basis of many other dishes. This method is virtually foolproof
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Basic recipe
Cuisine:
British
Servings:
6
Servings
Author:
Susie@Everyday Cooks
Ingredients
1
litre
milk
full-cream is best
100
g
butter
100
g
plain/all-purpose flour
see note
Salt and pepper to taste
Cook Mode
Prevent your screen from going dark
Equipment
Stick Blender
Silicone whisk
Instructions
Preparation:
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
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).
Notes
Flour:
You could use wholemeal flour to add some fibre. It changes the colour, but my family never noticed (or commented, anyway).