Making a Basic White Sauce
- 2 Tbsp
- butter, unsalted
- 2 Tbsp
- all purpose flour
- 1/4 tsp
- kosher salt
- 1 c
Blend 2 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened.
Follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
Follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour.
Thick white sauce is used in souffles.
For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.
To make the standard Béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
Light stock, cream, or a combination may be used in place of the milk.
Add 2 to 4 tablespoons parsley.
Add 2 diced, hard cooked eggs.
Add 1/4 cup grated horseradish, drained, and 1/8 to 1/4 teaspoon dry mustard, if desired.
Add 1/2 to 1 cup grated cheese of your choice.