Basic Béchamel (White) Sauce with Variations
Thin Sauce Ingredients:
- 1 Tbsp butter or margarine
- 1 Tbsp all-purpose flour
- 1 cup 2% milk, cream or broth
- 1/4 tsp kosher or coarse salt or to taste
- Dash freshly ground pepper to taste or to taste
Medium Sauce Ingredients:
- 2 Tbsp butter or margarine
- 2 Tbsp all-purpose flour
- 1 cup 2% milk, cream or broth
- 1/4 tsp kosher or coarse saltor to taste
- Dash freshly ground pepper to tasteor to taste
Thick Sauce Ingredients:
- 3 Tbsp butter or margarine
- 3 Tbsp all-purpose flour
- 1 cup 2% milk, cream or broth
- 1/4 tsp kosher or coarse salt or to taste
- Dash freshly ground pepper to taste or to taste
Preparation:
Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute or until thickened. Season with salt and pepper to taste.
Cheese Sauce Ingredients:
Stir in 1/4 tsp dry mustard with the flour. Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp cheddar cheese, stirring until melted
Curry Sauce Ingredients:
Stir in 1/2 tsp curry powder with the flour
Dill Sauce Ingredients:
Stir in 1 tsp chopped fresh, or 1/2 tsp dried dill weed and a dash of ground nutmeg with the flour
Cook's Note: It is best to use warm to hot liquids when making sauce, which helps prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
Yields: 1 cup sauceSource:
Submitted by: Recipe Group Member
Date:
