White Sauce
Also known as Béchamel Sauce in French cuisine, this basic sauce is the basis of many creamy, velvety and cheesy sauces. Try the variations, then get creative and make your own signature sauces.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk, skim, 2% or whole
Nutrition Information
Serving size: 1/4 cup
Calories: 90
Carbohydrate: 7g (2%)
Protein: 3g (6%)
Total Fat: 6g (9%)
Saturated Fat: 3.5g (18%)
Trans Fat: 0g
Cholesterol: 15mg (5%)
Sodium: 130mg (5%)
Dietary Fiber: 0g (0%)
Calcium: 8%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In small, heavy sauce melt butter over low heat. Whisk in flour, salt and pepper. Cook and stir about 2 minutes. Do not brown.
Gradually whisk in milk. Cook and stir over medium heat until thickened and boiling. Gently simmer, stirring constantly, about 5 minutes more.
Variations: Cheddar Cheese Sauce: Prepare sauce as directed above, except stir in 1/2 teaspoon paprika along with the flour. Then, stir 1 1/2 cups (6 oz.) shredded cheddar cheese, a little at a time, into the finished hot sauce until melted.
Herb-Garlic Sauce: Prepare sauce as directed above, except add 1 teaspoon minced garlic to the butter as it melts. Stir in 1/2 teaspoon celery seeds, caraway seeds, fennel seeds, dried basil, dried rubbed sage or dried oregano along with the flour. Finish as directed above.
Lemon-Chive Sauce: Prepare as directed above, except stir in 2 tablespoons chopped fresh chives and 1 teaspoon grated lemon peel along with the flour.
Gruyère-Parmesan Sauce: Prepare sauce as directed above, except stir in a dash of ground nutmeg along with the flour and 2 teaspoons mustard along with the milk. Then, stir in 1 1/4 cups (5 ounces) shredded Gruyère cheese and 2 tablespoons grated Parmesan cheese, a little at a time, into the finished hot sauce until melted.
Photograhy by Jenn Fillenworth, MS, RDN, of www.JennywiththeGoodEats.com.
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