White Sauce Recipe

The phone rings just before you open the pack of readymade noodles. It’s a high school friend who is in the city for a business trip. It’s been forever and she can barely wait to see you. She says she’s famished and will drop by within forty minutes. Yikes! You haven’t prepared a thing. The only edible thing in your fridge is a half eaten pizza and a few slices of ham. You wouldn’t want to disappoint your pal! It’s been a while and she’ll probably be flying to some other city the next day. And then like a flash of lightning it strikes you—White Sauce! It’s quick, it’s easy and almost everybody swears by the name of White sauce. Also known as ‘Béchamel sauce’, white sauce is used in a variety of dishes. It blends well with just about anything and excites one’s taste buds to no end. You could use it for pasta, for spaghetti, chicken breasts and almost anything! Read this article to learn the most convenient ways of making white sauce.

How To Make White Sauce

• 2 tbsp Butter
• 2 tbsp Flour
• ¼ tsp salt
• 1 cup Milk
• Hint of Olive oil (optional)

• Heavy Saucepan
• Wire whisk
• Spoons
• Refrigerator 

• Take the small yet heavy saucepan and in it, melt 2 tablespoons of butter over a low flame.
• Blend 2 tablespoons of flour into the melted butter.
• Sprinkle the ¼ teaspoon of salt over the mixture.
• Cook over low heat and patiently stir the combination for about 4 to 5 minutes. Cooking for this length is essential as it minimizes the strong essence of the flour. Allow the starch granules in the flour to accept the liquid. Remove from heat.
• Heat the cup of milk in a separate pan.
• As you continue to stir, slowly add 1 cup of milk.
• Use a wire whisk vigorously as you stir. It incorporates the liquid into the roux very well and prevents lumps from forming.
• Keep cooking this white mixture gracefully until the final result is smooth and thickened.
• For thin white sauce which one uses in cream chops and so on, follow the instructions given above. However, do not forget to use 1 tablespoon of butter and 1 tablespoon of flour.
• Follow these same instructions for thick white sauce used in soufflés. Except, this time you should use 3 tablespoons of butter and 3 tablespoons of flour.
• Use 4 tablespoons of butter and 4 tablespoons of flour if you want to make a heavy white sauce. This serves as a binder for croquettes. 

• Heat the liquid excessively to ensure that lumps don't form easily in the sauce.
• Make sure you cook the flour-butter mixture for 1-2 minutes so the sauce will thicken.
• To make the standard béchamel, after adding the milk to the medium white sauce recipe add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
• Light stock, cream, or a combination may be used in place of the milk.
• Add more flavour by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.