| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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. Béchamel is used as the base for dishes such as scalloped or au gratin potatoes and macaroni and cheese.

Basic Béchamel (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 coarse 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 coarse saltor 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 coarse salt or to taste

Dash freshly ground pepper to taste or to taste

 

1. Melt 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.
2. Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute or until thickened. Season with salt and pepper to taste.

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.

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.

Nutrition Facts (per serving: 2 tablespoons of thin sauce only using 2% milk): 31.5 calories; 57% calories from fat; 2.1g total fat; 6.3mg cholesterol; 81.5mg sodium; 47.2mg potassium; 2.2g carbohydrates; 0.0g fiber; 1.5g sugar; 2.1g net carbs; 1.1g protein.

Copyright Hope Pryor, please see Terms of Use.