Basic white sauce

Also known as Béchamel sauce

This is your base sauce starting point for many sauces.

Basic white sauce

Bechamel sauce, with cheese, pouring over vegetables
Servings:	Serves 4 - Makes ½ pint (300 ml) sauce
Calories per serving:	69
Ready in:	15 minutes
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Base for cheese sauce 5/5 Add 3 tablespoons of Taste Sensations Mature Cheese powder for the best cheese sauce. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon butter
• 1 tablespoon sifted plain flour
• ½ pint (300 ml) cold milk or half milk, half stock

Method

1. Gently melt the butter in a pan. Don't burn it
2. Add all of the sifted flour
3. Mix the flour and butter until it becomes a paste
4. Turn to a medium heat and gradually add all the milk, whisking constantly
5. Ensure none of the sauce is stuck to the bottom of the pan
6. Whisk gently until the sauce starts to bubble
7. Reduce to a very low heat and cook for 5 minutes

Chef's tip

The key to a perfect sauce is to keep whisking until all of the milk has been added and there are no lumps

Variations

This white sauce is used as a base for many different sauces, including:

• Mornay sauce (cheese)
• Nantua sauce (shrimp, butter and cream)
• Crème sauce (double cream)
• Mustard sauce (prepared mustard)
• Soubise sauce (finely diced onions that have been sweated in butter)
• Cheese sauce (cheddar cheese, mustard powder, Worcestershire sauce)

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