White Sauce (Bechamel)

Hi all,

I have been asked about vegetarian recipes and promised that my next post would indeed be a vegetarian one. However, a number of people have asked me for the recipe for white sauce, so that’s what this post is – an add on to the Chicken & Bacon Pie post. The next ‘real’ post will indeed be a vegetarian dish. Although if you want to get picky, there isn’t any meat in my white sauce so technically…

This is just a very plain and simple white sauce that can be used as the base for so many things – from pasta dishes to fish dishes to snacks such as Welsh Rarebit (and of course pie fillings!). Add to it to make it a little more exciting – parsley (great with fish), cheese (for pasta dishes such as lasagne), a grating of nutmeg – adapt it to whatever meal you are using it for.

1 pint milk

25g butter

25g flour – plain is generally used but I have made it with self raising flour plenty of times with no problems at all!

Salt & Pepper

Melt the butter in a pan.

Once melted sprinkle in the flour and stir to mix with the butter. It may form quite a firm paste, this is perfectly fine.

Remove the pan from the heat and add the milk a little at a time, stirring constantly to prevent any lumps from forming. You should now have a smooth, glossy sauce.

Return to the heat and add salt and pepper to taste. This would also be the time to add grated cheese if wanting to turn it in to a cheese sauce. Cook through for about 5 mins.

If you have the time you could also enrich the flavour by infusing the milk before using. To do this add a bay leaf, half an onion, some black peppercorns and some parsley to the milk. Heat until simmering then remove from the heat. Leave to cool to allow the flavours to infuse. Strain and then just use as above.

So that’s it for tonight – happy cooking!


2 thoughts on “White Sauce (Bechamel)

  1. Pingback: Mushroom and Tarragon Strudel « The Real Bridget Jones – Life, Love & FOOD!

    I have just been informed by my Mum that a very smooth white sauce is achieved by leaving it on a low heat whilst adding the milk (still a little at a time), and by using a small whisk rather than a spoon. So there you have it! She’s pretty good at this cooking malarkey so I’ll go with that!

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