White Sauce (Béchamel sauce)
Having the knowledge to make a white sauce can lead to dozens of classic recipes,
the result is a creamy smooth sauce making a perfect base for pies, bakes and pasta dishes. It’s also a great way to use up milk!
Ingredients
250 ml milk (any)
½ onion, finely diced or grated
1 clove garlic, crushed (optional)
¼ tsp ground nutmeg (optional)
¼ tsp English mustard
60g butter
60g plain flour
seasoning
Traditional Method
Bring the milk, onion, garlic, nutmeg and mustard to the boil and set aside.
In a saucepan melt the butter.
Add the flour stirring all the time and cook for 2 - 3 minutes.
Add one ladle full of strained milk at a time.
Cook on a low heat, stirring until all the milk has absorbed into the butter and flour mix and is smoothly thickened.
Carry on until all the milk has gone.
For a thicker sauce add less milk.
For a thinner sauce add more milk.
Season to taste.
All in one Method
1. Place all the ingredients in a saucepan.
2. Simmer for 6 - 8 minutes stirring constantly.
3. When soft and thickened, liquidize or pass through a sieve.
4. Season to taste.
To Use
White sauce can be a little bland so does require a good pinch of seasoning to boost the flavour and it loves grated cheese melted into it.
By adding a teaspoon of Colman’s you can make mustard sauce which is great with baked gammon.
Add a handful of sliced cooked mushrooms for a sauce to accompany grilled pork chops.
Add wilted spinach to spoon over poached haddock and a poached egg for the French classic Smoked Haddock Florentine.
Stir in left over vegetables, top with cheese and bake for a “gratin”.
Add diced cooked leek, ham and chicken for a pie filling.
Recipe courtesy of Zena Leech-Calton ©
