Savoury White Sauce
September 16, 2015
This basic white sauce, also known as a béchamel, is best known for it's role in the cheese sauce of mac and cheese but it is a wonderful topping for vegetables and is traditionally used as a filling in moussaka and lasagne.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1½ Cups
1Heat 1 cup of milk in microwave or in small saucepan until hot but not boiling.
2Set aside. In a medium sauce pan, melt the butter on low heat and whisk in the flour to make a smooth paste.
3Cook, on low for 1 minute but do not allow any browning.
4Continue cooking and add the hot milk, while whisking gently.
5Cook for a further 5 minutes or until the sauce thickens to your liking, all the while stirring with a wooden spoon, to prevent lumps.
6Remove from heat and add salt and pepper to taste.
7At this point, you can add whatever flavourings you want, herbs, grated cheese, nutmeg, etc. and pour it over your pasta, vegetables or other.
If the texture is too thick, simply whisk in more hot milk and stir until lumps disappear. You can also add a clove of garlic (remove it before you add the milk) to your milk while you heat it to give it a more complex flavour.