White Sauce (Béchamel)
- 2 tbsp. butter
- 2 tbsp flour
- 1 c. milk
Melt butter in small saucepan. On low heat, add flour and mix until blended and smooth. Remove pan from heat and add milk gradually, whisking constantly to prevent lumps. Return pan to heat and bring to a simmer, still stirring constantly, until sauce is smooth and thickened.
This sauce, also called Sauce Béchamel, is very versatile. Flavour with cream, cheese, curry powder, dill, lemon, mustard, salt/pepper, sherry, parsley, chives.
Sauce can be kept warm on top of a double boiler for up to an hour: place a piece of wax paper directly on top of the surface of the sauce to prevent a skin from forming.
Cooking time: 10 mins.
See also Sole in Shrimp White Sauce.
Variations
- For a Thick Béchamel, use 3 tbsp. butter, 3 tbsp. flour, and 1 c. milk.
- For a Thin Béchamel, use 1 tbsp. butter, 1 tbsp. flour, and 1 c. milk.