Basic White Sauce (Béchamel Sauce)

TinyArtist

Basic White Sauce (Béchamel Sauce)

2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Makes about 1 cup (250 ml.)

White Sauce Variations

Mornay Sauce - Excellent with fish, egg, and vegetable dishes. Add 2 Tbs (30 ml) grated Parmesan cheese and 2 Tbs (30 ml) grated Gruyere cheese to a recipe of basic white sauce.

Cheese Sauce - Great on steamed vegetables, especially broccoli and cauliflower. Add 1/2 cup (125 ml) grated cheddar cheese, a dash of cayenne pepper, and 1/2 tsp (2 ml) dry mustard to a recipe of basic white sauce.

Velouté Sauce - A classic accompaniment to fish, poultry, and meat dishes. Substitute 1 cup (250 ml) chicken, fish, or beef stock for the milk in the basic white sauce recipe, depending on what type of dish the sauce is to accompany.

Aurore Sauce - Classically served with Dover sole, it is great with any fish or vegetable dish. I also use this on pasta. Add 1 Tbs (15 ml) tomato paste to a basic white sauce recipe.

Sauce Soubise or White Onion Sauce - Good on fish and poultry. Saute 1 chopped medium-sized onion in 2 Tbs (30 ml) butter until it is transparent. Add to a recipe of velouté or basic white sauce and simmer over low heat for 30 minutes. Strain prior to serving.

Curry Sauce - Serve with fish or (my favorite) mix with sliced hard boiled eggs and serve over toast. Add 1 Tbs (15 ml) curry powder and cayenne pepper to taste to the melted butter along with the flour in the basic white sauce recipe.

Horseradish Sauce or Sauce Albert - A classic accompaniment to boiled or corned beef. Add 3 Tbs (45 ml) prepared horseradish, 2 Tbs (30 ml) whipping cream, and 1 Tbs (15 ml) sugar to a recipe of basic white sauce.