RCI-SC.002.0001.001
White Sauce
is a common name (chiefly in the US and Britain) for the classic Béchamel Sauce, one of the "Mother
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (4 Tablespoons) unsalted butter¼ cup
- (60g) all-purpose flour¼ cup
- (480ml) whole milk2 cups
- onion salt¾ tsp
- ground white pepper¼ tsp
- ground mustard seed1 tsp
- fresh-ground nutmeg1 pinch
- bay leaf1 unit
Method
1
Make a white roux: melt the butter in a sauce pan 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.
2
Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.
3
Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
4
Remove the bay leaf, taste and adjust for salt and pepper, and serve.