RCI-SC.002.0054.001
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.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- ¼ cup
- 2 cups
- ¾ tsp
- ¼ tsp
- 1 tsp
- fresh-ground nutmeg1 pinch
- 1 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.
5 minutes
2
Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.
2 minutes
3
Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.
8 minutes
4
Remove the bay leaf, taste and adjust for salt and pepper, and serve.
2 minutes