White Sauce: Plain and simple, with 1001 uses

How to make the classic béchamel sauce and spice up your recipes without much work

white sauceAlso known as Bechamel, it goes well with pasta, lasagna, gnocchi and all types of pasta. But it is also used to prepare vegetables and proteins. And don’t forget to pair it with cheeses, it’s a show if brought in the oven and au gratin.

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• Portion: 2 people
• Tools: 1 chopping board, 1 frying pan, 1 wire whisk, 1 spatula.
• Equipment: conventional + optional blender or mixer

INGREDIENTS:

White Sauce or Bechamel, how to make it:

• ½ liter of milk
• 1 and a half tablespoons of butter
• 1 and a half tablespoons of wheat flour
• fresh grated nutmeg
• salt and pepper
• ½ onion, small, peeled, uncut
• 1 bay leaf
• 3 carnations

PRE-PREPARATION:

1. Gather all the ingredients and utensils for the recipe. This sauce goes well with all types of pasta, lasagna, gnocchi and all types of pasta, but is also widely used in the preparation of proteins and vegetables, especially gratins.
2. Prepare the onion wedges: peel the onion and stick the bay leaf with the cloves into the onion.

PREPARATION:

White Sauce or Bechamel, how to make it:

1. Put the butter in a pan and bring to low heat.
2. When melted, add the flour and stir for 2 minutes – don’t let it darken.
3. Whisking constantly, add the cold milk a little at a time and mix well, preferably with a wire whisk, so that the flour does not stick.
4. Add the chopped onion.
5. Turn the heat up to medium and keep stirring until the sauce comes to a boil.
6. Lower the heat again and season with salt, pepper and nutmeg.
7. Cook for about 5 minutes, stirring occasionally, so that the flour is cooked through and the sauce thickens slightly.
8. Put out the fire.
9. Reserve.

#advice from chef Cris Muratori, of Bake and Cake Gorumet: if the sauce forms lumps, use the hand blender or puree it in a blender and return it to the pan and bring to a boil again.

FINISHING AND ASSEMBLY:

1. Serve the sauce piping hot.
2. If necessary, before serving, adjust the density of the sauce with a little more milk: once cooled, the sauce can thicken.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.