White sauce, also known as Béchamel sauce, is a kitchen essential that can elevate your dishes to the next level. This versatile sauce is a must-know. It’s traditionally made with simple ingredients you probably already have in your pantry. So, let’s get cooking!
INGREDIENTS
- 100g of Butter or Margarine
- 7 Heaped Tablespoons of All-Purpose Flour
- 850ml of Milk
- 1 Teaspoon of Salt
- A Pinch of Nutmeg (optional)
METHOD
- Start by melting 100g of butter or margarine in a saucepan over medium heat.
- Stir in 7 heaped tablespoons of all-purpose flour. Cook for about 1-2 minutes, or until it becomes a pale, golden paste. This magical mixture is called a roux and forms the base of our creamy sauce.
- Here’s a pro tip: Turn off the heat or remove the pot from the burner. Gradually pour in 850ml of milk while stirring constantly. This helps to prevent any unwanted lumps. Keep stirring until your sauce is silky smooth and begins to thicken, usually within 5-10 minutes.
- For that extra touch of flavour, season your sauce with a teaspoon of salt and a pinch of nutmeg. Feel free to skip the nutmeg if it’s not your thing.
And there you have it! A classic Béchamel sauce that’s ready to elevate your dishes. You can use it as a base for creamy delights like macaroni and cheese or transform it into a delectable mushroom sauce. The possibilities are endless, so get creative in your kitchen!
Remember, cooking is all about making it your own, so don’t hesitate to experiment and enjoy the process.
Bon appétit & Happy cooking!