This week we are going to make some popular and handy sauces, today we are going to make White Sauce. White Sauce is a common name (chiefly in the US and Britain) for the classic Béchamel Sauce, one of the “Mother Sauces” of French Cuisine. White sauce is generally more highly seasoned than is Béchamel, but the procedure for making both is the same.
So let’s start today’s sauce 🙂
- ¼ cup (4 Tablespoons) unsalted butter
- ¼ cup (60g) all-purpose flour
- 2 cups (480ml) whole milk
- ¾ tsp. onion salt
- ¼ tsp. ground white pepper
- 1 tsp. ground mustard seed
- pinch fresh-ground nutmeg
- 1 bay leaf
- Make a white roux: melt the butter in a saucepan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2-3 minutes. The flour should lose its raw smell, but should not brown.
- Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.
- Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
- Remove the bay leaf, taste and adjust for salt and pepper, and serve.
Hope you will enjoy it, please share your thoughts in the comment section.
Keep reading, stay safe at home, sees ya soon 👋