White sauce (also called Bechamel sauce) is a very versatile sauce that you can use to prepare numerous tasty dishes like lasagna, baked pasta, and many fish / meat dishes. The base of the recipe is the “roux,” or the mixture of flour and butter which was mentioned for the first time in the 16th century in a German cookbook. The sauce took the name from Louis de Béchameil, a famous French financier. He perfected an old Italian recipe for white sauce, which Italians used to call the “glue sauce” because of its consistency.
Try this simple recipe, and your dishes will never be the same again.
White Sauce / Bechamel Sauce
- 1/3 cup + 2 tablespoons butter
- ¾ cup all-purpose flour
- 4 cups whole milk
- A pinch of salt
- A pinch of nutmeg
- Warm the milk in a pan. Add a pinch of nutmeg and stir to combine.
- Melt the butter in a saucepan over medium-low heat. Remove from the heat.
- Whisk in the flour and a pinch of salt.
- Place the saucepan over low heat and whisk until lightly golden.
- Gradually whisk in the milk.
- Bring to a boil over medium-low heat and cook until thickened (it will take about 5 minutes), stirring constantly.
- If you would like the white sauce to be thicker add more butter and flour; if you would like it to have a more liquid consistency, add less butter and flour.
- Store it in an air-tight container for up to 3 days. Whisk in a bit of milk before using the sauce.
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