BUY BECHAMEL SAUCE RECIPES

Name: White sauce
Cook time: 20 min
Total time: 20 min
Yield: Makes 1 Cup
Cuisine: Modern Australian
Ingredients: 30 gram (1 ounce) butter; 2 tablespoon plain (all-purpose) flour; 1 1/4 cup hot milk

WHITE SAUCE RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD

White sauce recipe - Australian Women's Weekly Food image

Whether you want to smother it on lasagne, moussaka or a cauliflower bake, this classic white sauce is one that everyone needs in their repertoire.

Categories Side

Total Time 20 minutes

Cook Time 20 minutes

Yield Makes 1 Cup

Number Of Ingredients 3

Ingredients

30 gram (1 ounce) butter
2 tablespoon plain (all-purpose) flour
1 1/4 cup hot milk

Steps:

Melt butter in a small saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Gradually add 1¼ cups hot milk, stirring, until mixture boils and thickens. Season; stir in a pinch of nutmeg if you like.

Nutrition Facts : ServingSize Makes 1 Cup

WHITE SAUCE OR BECHAMEL SAUCE RECIPE | EPICURIOUS

White Sauce or Bechamel Sauce Recipe | Epicurious image

This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. 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. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

Provided by Marion Cunningham

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt
Freshly ground pepper

Steps:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

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