Basic white sauce: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Basic white sauce, British recipe | |title=Basic white sauce, British recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords=Basic white sauce recipe British recipes from The cook's Wiki | |keywords=Basic white sauce recipe British recipes from The cook's Wiki | ||
| Line 11: | Line 11: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 276 | |||
|PortionCalories = 69 | |||
|DatePublished=31st January 2013 | |DatePublished=31st January 2013 | ||
|Author=Chef | |Author=Chef | ||
|Servings = Makes ½ pint (300 ml) sauce | |Servings = Serves 4 - Makes ½ pint (300 ml) sauce | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|ImageComment = Bechamel sauce, with cheese, pouring over vegetables | |ImageComment = Bechamel sauce, with cheese, pouring over vegetables | ||
Revision as of 12:54, 27 July 2016
| Basic white sauce | |
|---|---|
 |
| Bechamel sauce, with cheese, pouring over vegetables | |
| Servings: | Serves 4 - Makes ½ pint (300 ml) sauce |
| Calories per serving: | 69 |
| 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)
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!