White Sauce Recipe
White sauce, or Béchamel, has its roots in French cuisine, dating back to the 17th century. It was named after Louis de Béchamel, a financier who served as the chief steward to King Louis XIV.
Equipment
- Medium-sized saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole milk preferred)
- Salt to taste
- Ground white pepper to taste (optional)
- A pinch of ground nutmeg (optional)
Instructions
- Melt the ButterPlace the saucepan over medium heat and add the butter. Allow it to melt completely, making sure it doesn’t brown.
- Add the FlourOnce the butter has melted, sprinkle in the flour. Stir continuously with a whisk or wooden spoon to combine the butter and flour. Cook the mixture for about 2 minutes, stirring constantly to create a smooth paste called a roux. The roux should be slightly bubbly and pale in color, but be careful not to let it brown.
- Gradually Add the MilkBegin slowly pouring the milk into the roux while whisking continuously. This prevents lumps from forming and ensures a smooth sauce. Continue to whisk until all the milk is incorporated and the sauce starts to thicken.
- Season the SauceOnce the sauce has thickened to your desired consistency, season it with salt, white pepper, and a pinch of nutmeg if you like. The nutmeg adds a subtle warmth to the sauce, enhancing its flavor.
- Cook Until SmoothAllow the sauce to cook for another 2-3 minutes, stirring constantly. This ensures that the flour is fully cooked and the sauce is smooth and creamy. If the sauce becomes too thick, you can thin it out by adding a little more milk.
- Serve or StoreYour white sauce is now ready to use! You can serve it immediately or let it cool before storing it in an airtight container in the refrigerator for up to 3 days.