White sauce is one sauce that everyone should really know about. It is the most basic and simple sauce and is used as a base for a lot of sauces. White sauce is known as Béchamel Sauce. it is made with a roux of butter and flour cooked in milk. It is called as one of the mother sauces of French cuisine. The sauce that I make is a bit different procedure-wise, as I add butter after mixing milk and flour (to avoid lumps), but the taste remains the same…
White sauce is the base for a lot of sauces including Mornay Sauce, Cream Sauce, Mustard Sauce and Cheddar Cheese Sauce.
The term “White Sauce” can also be used for a simple sauce consisting only of melted butter and milk, without flour. You can add any type of flavouring in the white sauce but keep in mind not to loose the white colour of the sauce at any cost!
Here’s the recipe for a basic medium white sauce…
- All-Purpose Flour: 2 tbsp
- Butter: 2 tbsp
- Milk: 1 cup, warm
- Salt: 1 pinch
- Take a heavy bottom pan and put flour in it.
- Roast the flour for 1 minute and then add the warm milk slowly while whisking continuously with a metal whip until smooth.
- Add butter and stir nicely.
- Bring the mixture to boil and the reduce the heat to slow and cook stirring till the sauce become a bit thick (you can alter the consistency).
- Do not over-heat the flour, keep it white only not brown.
- Use warm milk only.
- You can increase the quantity of butter and flour if you want a thicker sauce and vice-versa.
- Butter can be added to the flour while roasting, but whisk nicely while adding milk, or else it will be lumpy.
- Do not over heat the mixture.