A white sauce (you’ll often see it in recipe books as a “Béchamel” sauce) is an essential for your cooking repertoire.
White sauces form the basis of many recipes, and you can trick up left-overs by adding them to a white sauce. Flavorings for white sauces can be anything you choose: simple pepper and bay leaves, curry spices, nutmeg – it’s entirely up to you.
Your white sauce is made up of butter and flour in equal proportions, with milk.
For a standard white sauce, melt 2 tablespoons of butter in a heavy saucepan over low heat.
Add 2 tablespoons of flour when the butter’s melted, and stir over a very low heat for a few minutes. The cooking ensures that your white sauce won’t taste of flour.
Slowly add a cup of milk to the sauce, stirring as you add the milk. Your aim is to have a completely lump-free sauce.
Add whatever seasonings you prefer to your white sauce.
White sauce traditional recipe
2 tablespoons butter
1 cup scalded milk
2 tablespoons flour
1/4 teaspoon salt
Few grains pepperPut butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk is used, all the milk may be added at once.
