Basic White Sauce/Roux/Béchamel

By kathya5084

White sauce, also known as Béchamel, is used in a variety of dishes and is the base for many sauces and gravies. I learned how to make it in the 60's using my mother's cookbook - How to Cook by Marjorie Griffon. Understanding the basic concept and knowing how to make it thick or thinner comes in useful when making sauces and gravies. Cream or broth may be used for part of the milk. This is the way I was taught to make it in the 60's and it has never failed me.

Ingredients

• Thin sauce, used for cream soups and vegetables
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• Medium sauce, used for creamed vegetables, gravy and pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• Thick sauce, used for loaves such as a salmon loaf and some pastas
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• Very thick sauce, used for Croquettes
• 4 tablespoons butter
• 4 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk

Details

Servings 1
Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Melt butter in saucepan over MED-LOW heat, until it starts to just foam.
Blend in flour, salt and pepper. Cook flour mixture, stirring, and cooking, depending on the amount of flour. ie. 1 tablespoon of flour, cook 1 minute, on LOW heat. Stir until mixture is smooth. I find a wooden spoon works best, at this point.
Add milk a little at a time stirring with each addition until smooth with each addition. Once it starts to liquefy, use a small whisk to incorporate and eliminate lumps. Let come to a boil and it's done. Over boiling will not give you a better end result!
Experiment with different spices when adding the salt and pepper.
Add chopped tomatoes and/or chopped jalapeno peppers after all liquid has been added. (nacho sauce)
If adding cheeses, let the sauce come to a boil and turn it off, then add cheese, otherwise it will separate, if the sauce becomes a little cool, reheat gently on low heat.