Béchamel Sauce, or White Sauce
Sauces and Marinades • French
Description
Béchamel sauce, or white sauce
Ingredients
- Butter 0 oz
- Wheat Flour 0 oz
- Milk 2 glasses
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
If you want the sauce to be thicker, add 1.5 cups of milk; for a thinner sauce, use 2.5 cups. Additionally, the creamier the milk, the thicker the sauce will be.
Step 2
Heat the milk in the microwave or in a saucepan until it boils.
Step 3
Heat the butter over medium heat. Add the flour and quickly mix it with the butter. Initially, the butter-flour mixture should resemble soft-boiled eggs.
Step 4
The butter-flour mixture should dry out a little and darken. In the end, it should have a golden hue. After 5-8 minutes of cooking the flour, pour in a couple of tablespoons of hot milk.
Step 5
Now, using a whisk, gradually pour in the remaining milk while stirring the sauce.
Step 6
Cook until you achieve a smooth, thick consistency. Season with salt and pepper to taste. You can also add some chopped green onions for extra flavor.
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