Basic Bechamel (White Sauce) And Variations

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#27269

You'll want to save this recipe as it's the base for a variety of sauces. Start with a basic white sauce and turn it into everything from mornay to curry sauces.

photo of Basic Bechamel (White Sauce) And Variations

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and freshly ground black pepper, to taste
1 pinch freshly grated nutmeg

directions

Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes. Add the milk and stir with a wire whisk over medium heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg.

VARIATIONS:

Mornay Sauce: Add 2 tablespoons grated Parmesan cheese and 2 tablespoons grated Gruyre cheese.

Cheese Sauce: Add 1/2 cup grated Cheddar cheese, a dash of cayenne pepper, and 1/2 teaspoon dry mustard.

Veloute Sauce: Substitute 1 cup chicken, fish, or beef stock for the milk.

Aurore Sauce: Add 1 tablespoon tomato paste.

Sauce Soubise or White Onion Sauce: Saute 1 chopped medium onion in 2 tablespoons butter until transparent. Add to recipe of veloute or basic white sauce and simmer over low heat for 30 minutes. Strain before serving.

Curry Sauce: Add 1 tablespoon curry powder and cayenne pepper.

Horseradish Sauce or Sauce Albert: Add 3 tablespoons horseradish, 2 tablespoons whipping cream, and 1 tablespoon sugar.

added by

solitudequeen

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

plmesserschmitt@netptc.net REVIEW:
May 4, 2020

BÃ©chamel sauce recipe is easy to follow, easy to make, thanks. I made fettuccine noodles undera Mornay sauce with grilled New Mexico Green Chile Chicken Breast and a small Caesar salad on the side.turned out great