Basic white sauce: Difference between revisions
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
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'''Also known as Béchamel sauce''' | '''Also known as Béchamel sauce''' | ||
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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]]) | ||
<span class="review"> | |||
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===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Base for cheese sauce</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Add 3 tablespoons of Taste Sensations Mature Cheese powder for the best cheese sauce.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|White sauce]] | [[Category:Recipes|White sauce]] | ||
Revision as of 16:34, 9 June 2020
| 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)
Recipe review
Base for cheese sauce
5/5
Add 3 tablespoons of Taste Sensations Mature Cheese powder for the best cheese sauce.
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