White (Béchamel) Sauce and Variations

By danand

Basic white sauce is also known as bechemal. You can make many other sauces as well using the variations below the main recipe.

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• dash salt
• dash white pepper

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from busycooks.about.com

Preparation

Step 1

In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.

Veloute Sauce
Use chicken broth or fish stock instead of milk.

Mornay Sauce
Add 1/2 cup of grated Swiss, Gruyere or Emmanthal cheese after sauce thickens. Remove from heat and whisk until melted and smooth.

Onion White Sauce
Cook 1 Tbsp. minced onion in the butter until translucent. Then add the flour and continue with the recipe.

Mustard White Sauce
Whisk in 1-2 tsp. prepared mustard after the sauce is thickened.

Brown Sauce
When cooking the flour and butter mixture together, stir constantly and cook until the mixture begins to turn brown. Use chicken or beef stock instead of the milk.

Curry Sauce
Add 1-3 tsp. of curry powder (to taste) to the butter and simmer for 1 minute before adding the flour. Continue with the recipe as directed.