Bechamel (more commonly known as white
sauce) is 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 broth)
is added and in just a few minutes, the liquid thickens nicely
into a creamy sauce. Bechamel is used as the base for favorite
dishes such as scalloped or au gratin potatoes and macaroni and
cheese.
Another delicious recipe from our Family-Favorite
Recipes Collection.
Basic Bechamel (White)
Sauce with Variations
- Thin Sauce:
- 1 tablespoon butter or margarine
- 1 tablespoon all-purpose flour
- 1 cup 2% milk, cream or broth
- 1/4 teaspoon kosher or sea salt, or to
taste
- Dash freshly ground pepper to taste or
to taste
-
- Medium Sauce:
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 cup 2% milk, cream or broth
- 1/4 teaspoon kosher or sea salt, or to
taste
- Dash freshly ground pepper to tasteor
to taste
-
- Thick Sauce:
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 cup 2% milk, cream or broth
- 1/4 teaspoon kosher or sea salt, or to
taste
- Dash freshly ground pepper to taste or
to taste
- Melt butter in a saucepan over medium
heat.
- Stir in flour and continue cooking over
medium heat, stirring constantly, until mixture is smooth and
bubbly, about 30 seconds to 1 minute.
- Stir in milk or other liquid. Heat to
a rolling boiling, stirring constantly. Boil and stir for 1 minute
or until thickened. Season with salt and pepper to taste.
Makes 1 cup sauce or 4 servings.
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.
Cook's Note: It is best to use warm to
hot liquids when making sauce, which helps 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.
Nutritional Information Per Serving (1/4
cup of thin sauce using 2% milk): 63.1 calories; 57% calories
from fat; 4.1g total fat; 12.5mg cholesterol; 163.0mg sodium;
94.4mg potassium; 4.3g carbohydrates; 0.1g fiber; 3.1g sugar;
4.3g net carbs; 2.2g protein.
Nutritional Information Per Serving (1/4
cup of medium sauce using 2% milk): 95.6 calories; 64% calories
from fat; 7.0g total fat; 20.1mg cholesterol; 183.5mg sodium;
97.4mg potassium; 5.8g carbohydrates; 0.1g fiber; 3.1g sugar;
5.7g net carbs; 2.5g protein.
Nutritional Information Per Serving (1/4
cup of thick sauce using 2% milk): 128.2 calories; 68% calories
from fat; 9.9g total fat; 27.8mg cholesterol; 204.0mg sodium;
100.3mg potassium; 7.3g carbohydrates; 0.2g fiber; 3.1g sugar;
7.2g net carbs; 2.7g protein.
Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.
