One of the richer sauces, the white sauce is commonly referred to as Béchamel sauce and originates from French cuisine. It is one of the major mother sauces used in Continental cuisine. The ratio for White sauce or Béchamel sauce is 1:1:10, which is equal quantities of flour and butter, cooked with 10 times the quantity of milk. It is often used in gratins like mac and cheese and with baked vegetables and forms the base of the classic cheese soufflé. Béchamel can also be dressed up into a pasta sauce with a little extra liquid and some herbs. A versatile sauce that is easy to make!!
Details
4 Servings
15 Minutes
25 Minutes
271 / Portion
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Ingredients
Refined flour 100 gms
Butter 100 gms
Milk 1 litre
Whole Onions approximately 100 gms
Cloves 4 nos
Bay leaves 10 gms
Salt to taste
Crushed black pepper to taste
Directions
- Stud the onions with the cloves and bay leaf (Just place the bay leaf on the onions and hold them in place by inserting the cloves like nails!). Boil milk in a separate pan and add the clove and bayleaf studded onions. Simmer for 5 mins.
- Place a heavy bottomed vessel on medium heat. Melt butter in the vessel and add flour to it.
- Stir continuously to form a paste, ensuring that there are no lumps. Pour half a ladle of water if required. This called roux. Do not saute for more than 2 mins. The flour should not change colour.
- Strain the milk and add the infused milk to the roux gradually, stirring continuously, until you get a smooth sauce.
- Cook for 5-10 mins on medium heat stirring continuously until the sauce thickens. Season with salt and black pepper.
- To serve, toss in cooked pasta of your preference . Garnish with grated parmesan cheese.
Chef’s Twist :-
Add grated nutmeg and crushed red chilli flakes to the sauce.
For a cheesy Béchamel, add grated provolone cheese or grated parmesan to the sauce soon after switching off the stove and stir continuously for 2 minutes till the cheese blends in.