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Basic Bechamel (White Sauce) And Variations
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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.
serves/makes:
ready in:
under 30 minutes
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.
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reviews & comments
May 4, 2020
Béchamel 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