White Sauce (Béchamel)
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Béchamel Sauce also known as White Sauce, is made with flour, butter and milk.
A simple sauce that can be used in a variety of dishes, like in lasagnas, gratins, casseroles and much more. Or as a base for many sauces, like this Mushroom Sauce
Yield: Makes 2 cups of white sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups cold milk
- salt & pepper to taste
Dissolve flour in cold milk. Set aside.
Melt the butter in a saucepan over low heat. Add in the dissolved flour and stir constantly until mixed and all the lumps are gone, about 2 minutes.
Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly.
Note: For a richer sauce, add 1/4 cup heavy cream. For a thin sauce, add more milk.
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