basic white sauce

Easy white cream sauce is perfect for thickening soups, stews, or add to casseroles or vegetables.

Basic White Cream Sauce (Bechamel Sauce)

flour (, all-purpose)

butter

milk (2% or whole (See Recipe Notes))

salt and pepper (to taste)

Heat

In a medium saucepan on low heat, melt butter

Whisk

Remove pan from heat and add milk; continue to whisk off heat (see recipe notes)

Blend

Place saucepan back onto stove burner and continue to whisk until sauce is smooth

Taste

Taste for salt and pepper; adjust according to your palate; serve

Consider this basic white sauce recipe as your foundation to all sorts of sauces and gravies. Master the basic ratios, and you can make endless pasta dishes, cheese sauces, savory brown gravies, and more.

Basic White Sauce

all-purpose flour

cold, whole milk

Salt and pepper

Start by melting 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour until the mixture becomes smooth and pale in color.

Gradually pour in 1 cup of cold milk while whisking continuously to avoid lumps. Keep whisking until the ingredients are well combined.

Continue simmering the mixture over medium heat until it begins to thicken.

At this point, you can season it however you want. We almost always add salt and pepper to taste, adjusting the flavors as needed. Continue stirring until the sauce coats the back of a spoon, which is the sign that it&#x27;s done.

Enjoy! If you&#x27;re not using it immediately, store it in an airtight container in the refrigerator.

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Basic White Cream Sauce (Bechamel S...

Basic White Sauce

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