Makes about 2 cups
A basic white or Béchamel sauce is the starting point of many other sauces; Cheese Sauce, Horseradish Sauce, Creamed Potatoes, Minted Peas and many, many more including such French classics as Sauce Moutarde. Since it is used so much it is fortunate that it is so easy to make.
Thin White Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups whole milk or half and half
Salt to taste
Put butter and flour in a heavy sauce pan and whisk together over a medium/low heat just until it melts and begins to bubble. Do not let it brown. Slowly whisk in milk or cream and continue to whisk until it has thickened. Cook while whisking for about 5 minus. Season to taste with salt.
Medium White Sauce:
Follow the thin white sauce recipe using 3 tablespoons butter and 3 tablespoons flour. Proceed as directed.
Thick White Sauce:
Follow the thin white sauce recipe using 4 tablespoons butter and 4 tablespoons flour. Proceed as directed.
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