Basic Bechamel (White) Sauce with Variations

Bechamel—more commonly known as white sauce—is one of the five mother sauces. This most basic sauce in cookery is based on a roux, which is equal volumes of butter and flour. To make the sauce, a liquid (milk, cream or broth) is added and in just a few minutes, the liquid thickens nicely into a creamy sauce. Bechamel is used as the base for favorite dishes such as scalloped or au gratin potatoes and macaroni and cheese.

Recipe Ingredients:

For Thin Sauce:
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup 2% milk, cream or broth
1/4 teaspoon kosher or sea salt, or to taste
Dash freshly ground pepper to taste or to taste

For Medium Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup 2% milk, cream or broth
1/4 teaspoon kosher or sea salt, or to taste
Dash freshly ground pepper to tasteor to taste

For Thick Sauce:
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup 2% milk, cream or broth
1/4 teaspoon kosher or sea salt, or to taste
Dash freshly ground pepper to taste or to taste

Cooking Directions:

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and continue cooking over medium heat, stirring constantly, until mixture is smooth and bubbly, about 30 seconds to 1 minute.
3. Stir in milk or other liquid. Heat to a rolling boiling, stirring constantly. Boil and stir for 1 minute or until thickened. Season with salt and pepper to taste.

Makes 1 cup sauce or 4 servings.

Variations:

• Cheese Sauce: Stir in 1/4 teaspoon dry mustard with the flour. Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp cheddar cheese, stirring until melted.
• Curry Sauce: Stir in 1/2 teaspoon curry powder with the flour.
• Dill Sauce: Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.

Tips:

• It is best to use warm to hot liquids when making sauce, which helps prevent lumps.
• Constant stirring will help prevent the sauce from scorching on the bottom.
• If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.

Nutritional Information Per Serving (1/4 cup of thin sauce using 2% milk): 63.1 calories; 57% calories from fat; 4.1g total fat; 12.5mg cholesterol; 163.0mg sodium; 94.4mg potassium; 4.3g carbohydrates; 0.1g fiber; 3.1g sugar; 4.3g net carbs; 2.2g protein.

Nutritional Information Per Serving (1/4 cup of medium sauce using 2% milk): 95.6 calories; 64% calories from fat; 7.0g total fat; 20.1mg cholesterol; 183.5mg sodium; 97.4mg potassium; 5.8g carbohydrates; 0.1g fiber; 3.1g sugar; 5.7g net carbs; 2.5g protein.

Nutritional Information Per Serving (1/4 cup of thick sauce using 2% milk): 128.2 calories; 68% calories from fat; 9.9g total fat; 27.8mg cholesterol; 204.0mg sodium; 100.3mg potassium; 7.3g carbohydrates; 0.2g fiber; 3.1g sugar; 7.2g net carbs; 2.7g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.