Basic white sauce: Difference between revisions
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|title=Basic white sauce recipe | |title=Basic white sauce, British recipe Cooking Wiki | ||
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|keywords=Basic white sauce recipe British recipes from The cook's Wiki | |keywords=Basic white sauce recipe British recipes from The cook's Wiki | ||
|description=Also known as Bechamel | |description=Also known as Bechamel sauce. This is your starting point for many sauces | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=31st January 2013 | |||
|Author=Chef | |||
|Servings = Makes ½ pint (300 ml) sauce | |Servings = Makes ½ pint (300 ml) sauce | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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This is your starting point for many sauces. | This is your starting point for many sauces. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 tablespoon [[butter]] | | 1 tablespoon [[butter]] | ||
| 1 tablespoon sifted plain flour | | 1 tablespoon sifted plain flour | ||
| ½ pint (300 ml) cold [[milk]] or half [[milk]], half stock | | ½ pint (300 ml) cold [[milk]] or half [[milk]], half stock | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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* Soubise sauce (finely [[diced]] [[onions]] that have been sweated in [[butter]]) | * Soubise sauce (finely [[diced]] [[onions]] that have been sweated in [[butter]]) | ||
* [[Cheese sauce]] ([[cheddar cheese]], [[mustard powder]], [[Worcestershire sauce]]) | * [[Cheese sauce]] ([[cheddar cheese]], [[mustard powder]], [[Worcestershire sauce]]) | ||
{{RecipeLine}} | |||
[[Category:Recipes|White sauce]] | [[Category:Recipes|White sauce]] | ||
[[Category:Dips and sauces|White sauce]] | [[Category:Dips and sauces|White sauce]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 11:03, 11 December 2014
| Basic white sauce | |
|---|---|
 |
| Bechamel sauce, with cheese, pouring over vegetables | |
| Servings: | Makes ½ pint (300 ml) sauce |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
Also known as Béchamel sauce
This is your starting point for many sauces.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon butter
- 1 tablespoon sifted plain flour
- ½ pint (300 ml) cold milk or half milk, half stock
Method
- 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)
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