All posts tagged: white sauce

Béchamel (or White) Sauce

Basic Ingredients – Butter. Flour. Milk. Salt & Pepper – So many dishes – both savoury and sweet – call for a white sauce. Mixing the flour with melting butter (the roux) can seem tricky at first but once you get the hang of it is fairly straight forward. For best results heat the milk up before adding to the roux. That all said I have often prepared this with unheated milk and it still works though it takes longer for the sauce to thicken. This book is about becoming a master cook not a master chef – so if there are one or two small lumps in the sauce don’t fret!     Begin by melting a large pat of butter over a medium heat. When the butter has turned to liquid add 2-3 tsp. of flour whisking it continuously into the butter. Gradually add around one litre of heated milk whilst continuing to whisk in order to disperse any lumps. If it is hasn’t thickened enough mix another table-spoon or two of either arrow-root or …