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Basic White Sauce aka Bechamel




Source of Recipe


Diana Rattray






Recipe Introduction


Used in a variety of dishes and is the base for many sauces. This recipe is for a a basic medium white sauce, with adjustments for other thicknesses.





List of Ingredients



• 2 Tbls Butter
  
• 2 Tbls Flour
  
• 1/4 tsp salt
  
• 1 cup Milk
  






Instructions



1. Melt butter in heavy sauce pan over low heat.
   
2. Blend in flour.
   
3. Stir in salt
   
4. Cook over low heat, stirring for 4 - 5 minutes.
   
5. Slowly add milk, stirring constantly.
   
6. Continue cooking slowly until smooth and thickened.
   
7. Thin Sauce: 1 Tbls butter and 1 Tbls flour. Thin sauce is used in cream soups.
   
8. Thick Sauce: 3 Tbls Butter and Tbls Flour. Thick sauce is used in Souffles.
   
9. Heavy Sauce: 4 Tbls Butter and 4 Tbls flour. Heavy sauce is used as a binder for Croquettes.
   
10. Standard Bechamel: After adding milk to the medium white sauce recipe, add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
    






Final Comments


Light stock, cream, or a combination may be used in place of milk.

Add more flavor by seasoning with celery salt, nutmeg, a tsp of lemon juice, onion juice, sherry or a few tbls chopped chives or parsley.