White Sauce (Béchamel)
Author:
Annabelle Cooper
Category
Low Carb,Sauces & Condiments,Vegetarian
Difficulty
Beginner
Rated 5.0 stars by 1 users
Servings
8
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Ingredients
- 4 tbsp butter
- 4 tbsp flour
- ½ tsp salt
- ground black pepper
-
2 cups milk or 1 cup milk and 1 cup water
Directions
- Melt the butter in a small saucepan over a low heat.
Whisk the flour into the melted butter.
Add the salt and pepper and mix well.
Cook over low heat, stirring for a full 2 minutes to minimise the taste of the flour.
- (if your mixture is thickening slowly, continue cooking in 30 second intervals until thick and bubbly).
Turn up the heat slightly, then slowly add the milk, stirring constantly.
Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, about 10 minutes.
Annabelle's tips
- To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk.
- Light stock, cream, or a combination may be used in place of the milk.
- White sauce is typically best when made right before it's needed. However, it can be stored in the refrigerator for up to 3 days in a sealed container. Heat it up gently before use and stir in 1 tablespoon at a time of milk or cream if it's too thick.
- It can also be frozen in a sealed container for up to 6 months.
Nutrition
Nutrition
- Serving Size
- 8
- per serving
- Calories
- 96
Amount/Serving
% Daily Value
- Total Fat
- 7.1 grams
- 10%
- Saturated Fat
- 4.4 grams
- 23%
- Cholesterol
- 20 milligrams
- 7%
- Sodium
- 217 milligrams
- 10%
- Total Carbohydrate
- 6 grams
- 3%
- Dietary Fiber
- 0.1 grams
- 1%
- Total Sugars
- 2.8 grams
- Protein
- 2.5 grams
- Calcium
- 6 milligrams
- 1%
- Potassium
- 5 milligrams
- 1%
- Vitamin D
- 21 micrograms
- 105%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
