Recipe of Ultimate White Sauce (béchamel sauce)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, white sauce (béchamel sauce). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White Sauce (béchamel sauce) is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. White Sauce (béchamel sauce) is something which I’ve loved my entire life.

The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. Stir until the cheese has melted. Use this version in a casserole, drizzle it over vegetables, or toss it with pasta or rice.

To begin with this particular recipe, we must prepare a few ingredients. You can cook white sauce (béchamel sauce) using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make White Sauce (béchamel sauce):

1. Get For the white sauce:
2. Prepare 50 g unsalted butter
3. Get 50 g plain flour, sifted (sifting is optional)
4. Get 400-500 ml soya or whole milk (add more or less)
5. Get To taste salt and pepper
6. Prepare Sprinkle nutmeg (optional)

Bechamel is a creamy white sauce that's perfect for a variety of dishes, including pasta, chicken, seafood, veggies, and more. Bechamel sauce, also known as White Sauce is the most versatile of cooking sauces. It is considered a mother sauce because there are countless possible uses. Easy and quick to make, it will give something extra to all your dishes.

Steps to make White Sauce (béchamel sauce):

1. In a medium sauce pan on low heat, add the butter and let it melt.
2. Slowly add the flour bit by bit. Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes.
3. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened.
4. When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well.
5. Lastly, season to taste with salt and pepper. Give it a final good stir and take off the heat. Use for to Italian dishes like lasagne or creamy pasta. This recipe can also be adapted to make white cheese sauce.

It is considered a mother sauce because there are countless possible uses. Easy and quick to make, it will give something extra to all your dishes. More healthy than the one bought and easy to cook … The homemade béchamel sauce is a must for making real chef. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf. To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.

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