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A basic white sauce (Béchamel Sauce) is one of the most versatile and essential sauces in cooking. With just a handful of pantry staples, you can create a smooth, creamy sauce that serves as the foundation for countless dishes, from homemade mac and cheese to rich casseroles and comforting gravies.
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Cuisine: French
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1 cup
Why You’ll Love Making It
- Versatile & Essential – A staple in many recipes, from creamy pasta sauces to homemade mac and cheese.
- Beginner-Friendly – Simple ingredients and easy-to-follow steps make this a great recipe for beginners.
- Customizable – Add cheese, herbs, or mustard to adapt the sauce to your dish.
- Budget-Friendly – Made with pantry staples, it’s cheaper than store-bought alternatives.
- No Special Equipment Needed – Just a saucepan, a whisk, and basic kitchen ingredients.
Ingredients
- 2 tablespoons unsalted butter – Provides a rich, smooth base. Use salted butter if preferred, but adjust the added salt.
- 2 tablespoons all-purpose flour – Acts as a thickening agent, creating a silky sauce.
- 1/8 teaspoon salt – Enhances the flavor; adjust to taste.
- Dash of white pepper – Blends seamlessly into the sauce without visible flecks. Black pepper can be substituted.
- 1 cup 2% milk – Provides creaminess without being overly heavy. Whole milk creates a richer sauce, while skim milk results in a lighter version.
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Instructions
Step 1: Make the Roux
In a small saucepan over medium heat, melt the butter until fully liquefied but not browned. Sprinkle in the flour and whisk continuously for about 1-2 minutes until the mixture becomes a smooth, golden paste. This step eliminates the raw flour taste and ensures a silky sauce.
Step 2: Season & Add Milk
Whisk in the salt and white pepper, then gradually pour in the milk in small increments, whisking constantly. This prevents lumps and creates a smooth consistency. Continue whisking until all the milk is incorporated.
Step 3: Thicken the Sauce
Bring the mixture to a gentle boil while stirring frequently. Let it simmer for 1-2 minutes until it thickens to a smooth, creamy consistency. If the sauce is too thick, add a splash of milk to thin it out; if too thin, let it simmer slightly longer.
Step 4: Serve or Store
Use the sauce immediately or let it cool slightly before storing. It will continue to thicken as it cools.
FAQs
Can I make white sauce ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, whisking in a little milk if needed to restore the creamy texture.
Why is my white sauce lumpy?
Lumps usually form if the milk is added too quickly or if the roux isn’t stirred properly. To fix, strain the sauce through a fine-mesh sieve or blend it briefly with an immersion blender.
