Basic Bechamel (White) Sauce with Variations
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One of the "five mother" sauces, this most basic sauce in cookery is based on a roux, which is equal volumes of butter and flour. To make the sauce, a liquid (milk, cream, or stock) is added and, in just a few minutes, the liquid thickens up nicely.
INGREDIENTS
THIN SAUCE
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to tasteMEDIUM SAUCE
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to tasteTHICK SAUCE
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk, cream, or stock
Salt and freshly ground pepper, to tasteMelt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
Makes 1 cup sauce
VARIATIONS
CHEESE SAUCE - Stir in 1/4 teaspoon dry mustard with the flour. Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese, stirring until melted.
CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.