About Béchamel Sauce
If we talk about ‘mother sauces’ in a particular cuisine, then for French cuisine, Béchamel Sauce is one of the most popularly used ones. A mother sauce a.k.a ‘grandes sauces’ in French, is basically a group of sauces on which other ‘daughter sauces’ (petites sauces in French) are based. This recipe can also be referred to as the White Sauce Recipe, which is what it is commonly known as in the United States of America. Other names of this particular sauce are ‘besamel’ in Greece and ‘besciamella’ in Italy. A classic Béchamel Sauce recipe is primarily composed of a roux, that is flour and butter in equal ratios along with milk. A mixture of flour and a chosen fat cooked together results in a roux. This is used to thicken many sauces. The regional variations of the White Sauce Recipe may have seasonings like nutmeg and the likes. Even I have added some nutmeg powder or grated nutmeg in my recipe. So, the ingredients that go into the making of this Béchamel Sauce are butter, flour (whole wheat flour/atta or all-purpose flour/maida), chilled milk, black pepper powder, salt and nutmeg. The recipe is simple and doesn’t take much efforts. You just have to be careful while mixing in the ingredients in order to get a smooth, lump-free sauce.
About White Sauce Recipe
Like I mentioned earlier, the White Sauce Recipe is pretty simple and easy. This was amongst those recipes which we were taught quite early in our cooking school course, where it was also expected from us to make it perfectly. The recipe of this Béchamel Sauce obviously comes from my cooking school notes. I use the same proportions of butter, milk and flour till today. Usually, I prepare the Béchamel Sauce first and use it straightaway in any dish that I am making. Also, I may use either all-purpose flour (maida) or whole wheat flour (atta) to make this sauce. In this White Sauce Recipe, I have added whole wheat flour. However, I have also mentioned the quantity of all-purpose flour that can be used. I also make this same White Sauce Recipe with almond milk for some special occasions. So, if you or your family members are vegan or allergic to dairy, you can use almond milk instead of the dairy milk. Also, substitute butter with olive oil or any neutral flavored oil. This recipe yields a medium bowl of medium thick Béchamel Sauce and can be used for pasta dishes like White Sauce Pasta or baked dishes like Mac and Cheese.
How to make White Sauce
Make Roux
We begin by making a roux of butter and flour. Roux is a french term which means flour cooked in fat (here in this case butter) which is used for thickening of sauces, soups and stews.
- Heat a saucepan. Keep the heat to a low and add 2 tablespoons butter. You can use salted or unsalted butter.
- When the butter melts and starts to bubble, add 1 tablespoon whole wheat flour (atta) or 2 tablespoons all-purpose flour (maida).
- Using a wired whisk, stir the flour quickly as soon as you add it. Keep stirring so that no lumps are formed. The frequent stirring helps the flour to cook evenly. You will see the flour frothing and bubbling up while stirring. Sauté the flour till you get a nice cooked aroma and a pale golden color. Don’t brown the flour.
Make White Sauce
4. Keep the heat to the lowest and then pour 1 cup cold or chilled milk in a gentle stream. Pour the milk with one hand and stir with the other. The milk has to be chilled, so that lumps are not formed. If you use hot, warm milk or milk at room temperature, lumps may form. 5. Stir frequently, while the milk warms and heats up. 6. On low heat, simmer the sauce till it thickens. 7. When the sauce has thickened well and coats the back of a spoon, switch off the heat. 8. Remove the sauce pan from heat and add the seasonings – ¼ teaspoon black pepper powder, a generous pinch nutmeg powder or grated nutmeg and salt as required. For a cheese sauce, you can add 2 tablespoons of grated cheddar cheese. 9. Mix very well. 10. The Béchamel Sauce is ready and can be used for pastas, baked vegetable dishes or Soups. Note: On cooling, the White Sauce will thicken more. So, you can keep the consistency accordingly.
Storage and Uses
If you do not plan to use up the white sauce straight away, store it in the refrigerator. It keeps well for 1 to 2 days in the fridge. If the consistency looks very thick to you, after cooling, add a few splashes of hot milk. Mix well to thin the sauce a bit. Add the sauce in your recipes as needed. Here are a few ideas, for you:
Toss in some cooked pasta, steamed or roasted veggies in the sauce to make a delish homemade vegetable pasta. To the béchamel sauce, add in some raw or cooked vegetables to make a simple and easy veggie pasta salad.Add in the sauce in your soups to thicken it. Make mac and cheese or lasagna.You can also add the white sauce to make gratins, pies, baked pasta, casseroles and even as substitute for tomato sauce in a pizza.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Schezwan Sauce | Spicy Szechuan Sauce Pesto Recipe | Basil Pesto Sauce Pizza Sauce | Easy Homemade Pizza Sauce in 15 Mins Tomato Ketchup | Tomato Sauce This White Sauce recipe from the archives, originally published in January 2017 has been updated and republished on February 2023.
title: “White Sauce Recipe B Chamel Sauce Homemade Easy " ShowToc: true date: “2024-10-02” author: “Julie Johnson”
About Béchamel Sauce
If we talk about ‘mother sauces’ in a particular cuisine, then for French cuisine, Béchamel Sauce is one of the most popularly used ones. A mother sauce a.k.a ‘grandes sauces’ in French, is basically a group of sauces on which other ‘daughter sauces’ (petites sauces in French) are based. This recipe can also be referred to as the White Sauce Recipe, which is what it is commonly known as in the United States of America. Other names of this particular sauce are ‘besamel’ in Greece and ‘besciamella’ in Italy. A classic Béchamel Sauce recipe is primarily composed of a roux, that is flour and butter in equal ratios along with milk. A mixture of flour and a chosen fat cooked together results in a roux. This is used to thicken many sauces. The regional variations of the White Sauce Recipe may have seasonings like nutmeg and the likes. Even I have added some nutmeg powder or grated nutmeg in my recipe. So, the ingredients that go into the making of this Béchamel Sauce are butter, flour (whole wheat flour/atta or all-purpose flour/maida), chilled milk, black pepper powder, salt and nutmeg. The recipe is simple and doesn’t take much efforts. You just have to be careful while mixing in the ingredients in order to get a smooth, lump-free sauce.
About White Sauce Recipe
Like I mentioned earlier, the White Sauce Recipe is pretty simple and easy. This was amongst those recipes which we were taught quite early in our cooking school course, where it was also expected from us to make it perfectly. The recipe of this Béchamel Sauce obviously comes from my cooking school notes. I use the same proportions of butter, milk and flour till today. Usually, I prepare the Béchamel Sauce first and use it straightaway in any dish that I am making. Also, I may use either all-purpose flour (maida) or whole wheat flour (atta) to make this sauce. In this White Sauce Recipe, I have added whole wheat flour. However, I have also mentioned the quantity of all-purpose flour that can be used. I also make this same White Sauce Recipe with almond milk for some special occasions. So, if you or your family members are vegan or allergic to dairy, you can use almond milk instead of the dairy milk. Also, substitute butter with olive oil or any neutral flavored oil. This recipe yields a medium bowl of medium thick Béchamel Sauce and can be used for pasta dishes like White Sauce Pasta or baked dishes like Mac and Cheese.
How to make White Sauce
Make Roux
We begin by making a roux of butter and flour. Roux is a french term which means flour cooked in fat (here in this case butter) which is used for thickening of sauces, soups and stews.
- Heat a saucepan. Keep the heat to a low and add 2 tablespoons butter. You can use salted or unsalted butter.
- When the butter melts and starts to bubble, add 1 tablespoon whole wheat flour (atta) or 2 tablespoons all-purpose flour (maida).
- Using a wired whisk, stir the flour quickly as soon as you add it. Keep stirring so that no lumps are formed. The frequent stirring helps the flour to cook evenly. You will see the flour frothing and bubbling up while stirring. Sauté the flour till you get a nice cooked aroma and a pale golden color. Don’t brown the flour.
Make White Sauce
4. Keep the heat to the lowest and then pour 1 cup cold or chilled milk in a gentle stream. Pour the milk with one hand and stir with the other. The milk has to be chilled, so that lumps are not formed. If you use hot, warm milk or milk at room temperature, lumps may form. 5. Stir frequently, while the milk warms and heats up. 6. On low heat, simmer the sauce till it thickens. 7. When the sauce has thickened well and coats the back of a spoon, switch off the heat. 8. Remove the sauce pan from heat and add the seasonings – ¼ teaspoon black pepper powder, a generous pinch nutmeg powder or grated nutmeg and salt as required. For a cheese sauce, you can add 2 tablespoons of grated cheddar cheese. 9. Mix very well. 10. The Béchamel Sauce is ready and can be used for pastas, baked vegetable dishes or Soups. Note: On cooling, the White Sauce will thicken more. So, you can keep the consistency accordingly.
Storage and Uses
If you do not plan to use up the white sauce straight away, store it in the refrigerator. It keeps well for 1 to 2 days in the fridge. If the consistency looks very thick to you, after cooling, add a few splashes of hot milk. Mix well to thin the sauce a bit. Add the sauce in your recipes as needed. Here are a few ideas, for you:
Toss in some cooked pasta, steamed or roasted veggies in the sauce to make a delish homemade vegetable pasta. To the béchamel sauce, add in some raw or cooked vegetables to make a simple and easy veggie pasta salad.Add in the sauce in your soups to thicken it. Make mac and cheese or lasagna.You can also add the white sauce to make gratins, pies, baked pasta, casseroles and even as substitute for tomato sauce in a pizza.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Schezwan Sauce | Spicy Szechuan Sauce Pesto Recipe | Basil Pesto Sauce Pizza Sauce | Easy Homemade Pizza Sauce in 15 Mins Tomato Ketchup | Tomato Sauce This White Sauce recipe from the archives, originally published in January 2017 has been updated and republished on February 2023.
