The White Sauce

Thick and creamy

Thick and creamy

Most of the time we only use a bechamel sauce in macaroni and cheese. That said it is a very versatile sauce and works well in other dishes.

Who knows, maybe there will be something later next week that may need it.

Bechamel Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/4 cups milk (at least 2% but whole is best)
  • 1/4 tsp fresh grated nutmeg
  • 1 bay leaf
  • Salt/pepper

In a three-quart stock pan heat milk gently with bay leaf until small bubbles begin to form. Do not scald milk. Meanwhile in another three-quart stock pan melt butter and add flour. Stir roux until it becomes light golden brown. Slowly pour in warm milk whisking constantly. Season with nutmeg, salt and pepper and stir until thickened over low heat. Do not overcook sauce it should be creamy and pour much like melted chocolate. If it gets too thick add a little more milk and a tablespoon butter. If too thin just continue to cook on low heat. For a really rich sauce substitute one cup milk with one cup whipping cream. Remove bay leaf before using sauce. Bechamel can be made a day ahead and kept in the refrigerator. Place a piece of plastic wrap on to the top of the sauce to keep it from forming a skin and when ready to use just gently reheat on stove top.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Italian, Recipes and tagged , , , . Bookmark the permalink.

10 Responses to The White Sauce

  1. Ruth says:

    A great start to a myriad of marvelous recipes. Basic but essential. Thanks for the good words for Henry as he debuted on the blog. Don’t worry about those dolls, they are all rubber, no life in them.

  2. Agreed! It’s pretty versatile.. most sauces start with a bechamel and work outward from there.

  3. It is a very tasty little sauce provided the flour gets cooked. I love adding a little dijon to it, for colour and taste!

  4. This is a keeper. Basic recipe to keep handy. I hope you don’t mind saying I would have to mix the milk and flour together by shaking in a shaker jar to avoid lumping/clumping, and then cook.

  5. Hmm, it’s been awhile since I’ve made bechamel sauce. I’ll have to try it again!

  6. ChgoJohn says:

    A good bechamel is like duct tape for the kitchen.

  7. Pingback: Not your nana’s lasagna | Rufus' Food and Spirits Guide

  8. A_Boleyn says:

    Everyone should know how to make a good bechamel.

  9. Pingback: Roasted Pumpkin Stuffed Shells | Rufus' Food and Spirits Guide

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