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2026-01-30T11:55:08Z

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{{#seo:
|title=Basic white sauce, British recipe
|titlemode=replace
|keywords=#butter #basicwhitesauce #cheesesauce #cream #shrimp #onions #mustardpowder #worcestershiresauce #doublecream #diced #cheese
|hashtagrev=032020
|description=Also known as Bechamel sauce. This is your starting point for many sauces
}}


'''Also known as Béchamel sauce'''

This is your base sauce starting point for many sauces.

{{recipesummary
|TotalCalories = 276
|PortionCalories = 69
|DatePublished=31st January 2013
|Author=Chef
|Servings = Serves 4 - Makes ½ pint (300 ml) sauce
|Difficulty = 1
|ImageComment = Bechamel sauce, with cheese, pouring over vegetables
|TotalTime = 15 minutes
|PrepTime = 5 minutes
|CookTime = 10 minutes
|Image = [[Image:Broccoli and cauliflower cheese recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Base for cheese sauce''

5/5 

Add 3 tablespoons of Taste Sensations Mature Cheese powder for the best cheese sauce.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 1 tablespoon [[butter]]
| 1 tablespoon sifted plain flour
| ½ pint (300 ml) cold [[milk]] or half [[milk]], half stock
}}
===Method===

{{RecipeMethod
| Gently melt the [[butter]] in a pan. Don't burn it
| Add all of the sifted flour
| Mix the flour and [[butter]] until it becomes a paste
| Turn to a medium heat and gradually add all the [[milk]], whisking constantly
| Ensure none of the sauce is stuck to the bottom of the pan
| Whisk gently until the sauce starts to bubble
| Reduce to a very low heat and cook for 5 minutes
}}
===Chef's tip===

The key to a perfect sauce is to keep whisking until all of the milk has been added and there are no lumps

===Variations===

This white sauce is used as a base for many different sauces, including:
* Mornay sauce ([[cheese]])
* Nantua sauce ([[shrimp]], [[butter]] and [[cream]])
* Crème sauce ([[double cream]])
* Mustard sauce (prepared [[mustard]])
* Soubise sauce (finely [[diced]] [[onions]] that have been sweated in [[butter]])
* [[Cheese sauce]] ([[cheddar cheese]], [[mustard powder]], [[Worcestershire sauce]])

{{RecipeLine}}
[[Category:Recipes|White sauce]]
[[Category:Dips and sauces|White sauce]]
[[Category:British recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/butter|#butter]] [[Special:Search/basicwhitesauce|#basicwhitesauce]] [[Special:Search/cheesesauce|#cheesesauce]] [[Special:Search/cream|#cream]] [[Special:Search/shrimp|#shrimp]] [[Special:Search/onions|#onions]] [[Special:Search/mustardpowder|#mustardpowder]] [[Special:Search/worcestershiresauce|#worcestershiresauce]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/diced|#diced]] [[Special:Search/cheese|#cheese]]
</code>

Basic white sauce - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"