Friday, November 16, 2012

Bechamel or White Sauce made from Scratch

I made white sauce from scratch. This sauce is an extremely versatile sauce and can be served with number of dishes. White sauce is one of the mother sauces of french cuisine. You can add white wine to this sauce, but I did not use it. White sauce
is the base sauce used as an ingredients in the preparation of many soups, casseroles and gravies. This recipe can be doubled. It freezes well.


  • 1/2 Stick of Butter 
  • 1/2 Cup of All purpose Flour
  • 4 Cups of hot Milk
  • Salt and freshly ground Black Pepper
  • Freshly Grated Nutmeg

  • In a saucepan melt the butter and add the flour.
  • Stirring constantly, until the paste cooks, but do not let it brown.

  • Add hot milk, continuing to stir as the sauce thickens. Bring it to boil.

  • Add salt, Freshly ground black pepper and nutmeg. Cook for 2 to 3 minutes.
  • Remove from the heat. Cool it.
  • Store in airtight container.
  • Freeze for up to 3 months. Defrost in the fridge over night. Reheat thoroughly before serving.

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