On Line Cookbook
White Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Susan

Serves/Makes:1 cup

Ingredients
  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) flour
  • 1 cup (225 ml) half and half or milk
  • salt and white pepper to taste
Preparation
  • Melt butter in saucepan.
  • Do not brown butter.
  • Stir in flour with a wire whisk, if you have it, to make a smooth paste known as a roux.
  • Slowly add milk, stirring constantly over low heat to thicken.
  • Season to taste.
Comments
A basic sauce used in cooking, for creaming vegetables or fish or as a base for other sauces. This is the recipe for a medium white sauce also referred to as Bechamel Sauce.. The butter and flour are always used in equal amounts but may be changed to 1 T. of each per cup for a thin white sauce, or 3 T. of each per cup for a thick white sauce. This is the basic formula I have used since my own basic foods class in college.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.