Béchamel Sauce (Basic Medium White Sauce)

Béchamel—more commonly known as white sauce—is one of the five mother sauces. This most basic sauce is based on a roux, which is equal volumes of butter and flour. Béchamel is used as the base for favorite dishes such as scalloped or au gratin potatoes, and macaroni and cheese.

Vegetarian yields1 cup

• 1 cup milk or cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• (optional) 1 pinch nutmeg

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and continue cooking over medium heat, stirring constantly, until mixture is smooth and bubbly, about 30 seconds to 1 minute.
3. Stir in milk or cream. Heat to a rolling boiling, stirring constantly. Boil and stir for 1 minute or until thickened. Season with salt and pepper to taste.

Tips

• For a light sauce, use 1 tablespoon of butter and 1 tablespoon of flour.
• For a thick sauce, use 3 tablespoons of butter and 3 tablespoons of flour.
• It is best to use warm to hot liquids when making sauce, which helps prevent lumps.
• 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.