Basic White Sauce
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Creamy white sauce is the perfect creamy base to so many other of your favourite sauces. A basic white sauce, known as a bechamel is a French classic. This is one of the most basic versions with only a few ingredients.
Ingredients
Instructions
Prepare the Milk
In a small saucepan, gently warm the milk over low heat. Do not bring it to a boil.
Make the Roux
In a separate, medium-sized saucepan, melt the unsalted butter over medium heat.
Add the all-purpose flour to the melted butter, whisking constantly to form a smooth paste. This is your roux. Cook for 1-2 minutes, taking care not to let it brown.
Combine and Cook
Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming.
Continue to cook over medium-low heat, stirring often, until the sauce thickens to your desired consistency. This should take about 5-7 minutes.
Season the Sauce
Stir in the salt, white pepper, and optional nutmeg. Taste and adjust the seasoning as needed.
Nutrition
- Calories
- 101 kcal
- Carbohydrate Content
- 6 g
- Fat Content
- 8 g
- Saturated Fat Content
- 5 g
- Protein Content
- 2 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 22 mg
- Sodium Content
- 97 mg
- Fiber Content
- 0.1 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 2.3 g
- Serving Size
- 1 serving