White Sauce (Béchamel Sauce)

I use this recipe a lot in my cooking, in my pasta's, as a start off sauce for mushroom sauce, which my family loves..Now a days I make it out of my head, but in the beginning I used to use the measurements...so I have added the recipe to follow...You can pour the white sauce over veggies, add some cheese or mushrooms and you have a cheese or mushrooms sauce...

So here we go:

Printable Version

 What you need for 250ml sauce



15ml butter
25ml tablespoon flour
250ml milk


Salt and pepper


 

1.  First melt your butter in your pot.  Make sure that it’s all melted.

2.  Now you can add your flour and keep mixing it until the flour & butter makes a “paste” or in cooking terms forms a “ball” as you can see in the pictures below.                                

3.  Now pour your milk into the pan little by little and keep mixing…use a egg mixer as you can see in the picture below, the consistancy should be smooth…the milk mixture should be thicking as the heat increases.

4. As you will notice the sauce will start to thicking, if it

totally thickens as if it isn’t runny at all, add some more milk, just keep stirring and adding milk. The sauce will be smooth and without any clumps…just keep using your egg mixer.