béchamel sauce aka white sauce

Name: Béchamel Sauce aka White Sauce
Prep time: 5 min
Cook time: 15 min
Yield: 1
Cuisine: French
Ingredients: 3 tablespoon(s) butter; 3 tablespoon(s) unbleached all-purpose flour; 2 cup(s) milk; 1 pinch(es) white pepper (substitute black or mixed peppercorns if desired); 1 small pinch ground himalayan sea salt; 1 small pinch freshly grated nutmeg

21 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 30, 2019

It is one of the French cuisine's mother sauces and from this easy sauce, you can make others such as Mornay, Soubise and so on... This is an important basic sauce to add to your repertoire.

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A white sauce in a pot and some on a wooden spoon.

prep time 5 Min

cook time 15 Min

method Stove Top

yield 1 1/2 cups

Ingredients

3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk
1 pinch white pepper (substitute black or mixed peppercorns if desired)
1 small pinch ground himalayan sea salt
1 small pinch freshly grated nutmeg

How To Make béchamel sauce aka white sauce

Step 1

In a small sauce over medium heat, warm up the milk – make sure it doesn’t boil. Meanwhile in a medium saucepan over medium heat, add butter and when it’s melted, add flour. Whisk the white roux constantly until is smooth; cook for 5 minutes or until it turns into a light golden color.

Step 2

Pour hot milk, add pepper, salt, and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
Step 3

NOTE: If not using the sauce right away, place a piece of wax paper, making sure it touches the top of the sauce preventing a skin formation on the surface.
Step 4

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=sVYs_wwlurg
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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