Classic White Bechamel Sauce Recipes

BASIC WHITE SAUCE

Basic White Sauce image

For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup 2% milk

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.

Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC WHITE (OR BéCHAMEL) SAUCE

Classic white (or béchamel) sauce image

Making a classic white sauce - or béchamel as the French call it, occurs so much in everyday cooking, for example in a lasagne or moussaka. Master this easy recipe and you'll massively boost your overall cooking confidence.

Provided by delicious. magazine

Time 40m

Yield Serves 6

Number Of Ingredients 7

Ingredients

½ onion
1 bay leaf
8 whole black peppercorns
Few parsley stalks
600ml milk
50g butter (or margarine)
50g plain flour

Steps:

Put the onion, bay leaf, peppercorns and parsley stalks into a heavy-based saucepan. Pour in milk and bring just to the boil, then remove from the heat and set aside to infuse for 30 minutes. Strain into a jug.
Meanwhile, put butter (or margarine) into a separate, clean, heavy-based saucepan. Let it melt over a medium heat, then add flour. Using a wooden spoon, stir continuously and very well until you have a smooth, slightly grainy paste. This is called a roux.
Off the heat, whisk a little of the infused milk into the roux, beating well with the wooden spoon, then return to the heat, beating, until thickened. Repeat until half the milk is incorporated, then switch to a whisk. Continue adding the milk (off the heat) and whisking over the heat until smooth.
Reduce the heat to low and continue cooking the sauce for 4-5 minutes, until thickened, stirring occasionally. Taste, season, and make sure there is no hint of flour.

Nutrition Facts :

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