Basic White Sauce (Bechamel Sauce)
Ingredients (7)
- unsalted butter25 g
- plain flour25 g
- milk300 ml
- bay leaves2
- salt
- white pepper
- nutmeg
Method
- 1
Melt the butter gently in a saucepan over low heat.
- 2
Add the flour, salt and white pepper.
- 3
Cook, stirring continuously, for 2–3 minutes to remove the raw flour taste.
- 4
Gradually whisk in the milk a little at a time until smooth.
- 5
Add the bay leaves.
- 6
Continue stirring until the sauce thickens.
- 7
Simmer gently for 5 minutes, stirring frequently.
- 8
Remove the bay leaves.
- 9
Stir in a pinch of nutmeg if desired.
- 10
Use in your favourite recipes.
Notes & variations
Cheese Sauce: Add 1 cup grated cheddar or Parmesan. Cream Sauce: Stir in ¼ cup fresh cream. Parsley Sauce: Add 2 tbsp chopped fresh parsley. Mushroom Sauce: Add 1 cup sautéed mushrooms. Onion Sauce: Add softened cooked onions. Prawn Sauce: Add ¼ cup cooked prawns. Herb Sauce: Add mixed fresh herbs. Always add the milk gradually to prevent lumps. If lumps form, whisk vigorously or strain through a sieve. Ideal for lasagne, macaroni cheese, baked vegetables and casseroles.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 114 kcal | 456 kcal |
| Carbs | 8.7 g | 34.8 g |
| Protein | 3.2 g | 12.8 g |
| Fat | 7.7 g | 30.8 g |
| Fibre | 0.2 g | 0.8 g |
Heads up: only ~57% of ingredients were matched to the nutrition database, so these figures are a rough lower bound.