White sauce, also known as Béchamel sauce, is a sauce originated between France and Italy. Two ingredients, butter and flour, are used to make a white roux. To finish the white sauce, milk is added at the end. Since the seventeenth century, Béchamel sauce, has been considered as one of the mother sauces of French cuisine. It is used as the base for other sauces.

Béchamel is by far the easiest of the mother sauces to make.

Into a saucepan, over a low heat, infuse 1 onion halved, 1 bay leaf and 2 cloves into 500ml of milk.

In another saucepan, melt 50g of butter, then add 50g of flour. Stir until a paste forms, this is called a white roux. Cook the white roux for 2 minutes.

Pass the infused milk through a sieve and discard the onion, bay leave and cloves. Add the infused milk to the roux gently, stirring as you go, until you get a smooth sauce. Stir continuously and cook the sauce for 5 minutes until the sauce has thickened. Add salt, pepper and of course, grated nutmeg! Season to taste.

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