To make white sauce (also known as béchamel sauce), follow these steps:
Ingredients
- 2 tablespoons butter (salted or unsalted)
- 1 to 2 tablespoons all-purpose flour (or whole wheat flour)
- 1 cup cold or chilled milk (whole milk preferred)
- Salt, to taste
- ¼ teaspoon ground black or white pepper
- A pinch of ground or grated nutmeg (optional)
Instructions
- Make the Roux:
Melt the butter in a saucepan over low heat. Once melted and bubbling, add the flour. Stir continuously with a whisk to combine and cook the flour without browning it. Cook until the mixture is frothy and has a pale golden color, about 1-2 minutes
- Add Milk:
Slowly pour the cold milk into the roux in a gentle stream while whisking constantly to prevent lumps. Continue to stir as the mixture heats up
- Cook and Thicken:
Keep the heat low and simmer the sauce, stirring frequently, until it thickens and coats the back of a spoon, about a few minutes. Do not let it boil vigorously
- Season:
Remove from heat and season with salt, pepper, and nutmeg if using. Stir well to combine
Tips
- Using cold milk helps prevent lumps.
- The sauce will thicken further as it cools, so adjust consistency accordingly while cooking.
- For cheese sauce, add grated cheese (e.g., cheddar) after cooking
- White sauce is a versatile base for dishes like macaroni and cheese, lasagna, chicken pot pie, and more
This basic white sauce is creamy, smooth, and perfect for many recipes requiring a rich, mild sauce
