Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, white sauce (béchamel sauce). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. Stir until the cheese has melted. Use this version in a casserole, drizzle it over vegetables, or toss it with pasta or rice.

White Sauce (béchamel sauce) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. White Sauce (béchamel sauce) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have white sauce (béchamel sauce) using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make White Sauce (béchamel sauce):

1. Prepare For the white sauce:
2. Take 50 g unsalted butter
3. Take 50 g plain flour, sifted (sifting is optional)
4. Make ready 400-500 ml soya or whole milk (add more or less)
5. Take To taste salt and pepper
6. Take Sprinkle nutmeg (optional)

Bechamel sauce used to also contain cream and eggs, a rich mixture fit for the kings and queens it was served to. It wasn't until French, culinary mastermind Auguste. Scald the milk with the onion, bay leaf and peppercorns. Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine.

Steps to make White Sauce (béchamel sauce):

1. In a medium sauce pan on low heat, add the butter and let it melt.
2. Slowly add the flour bit by bit. Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes.
3. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened.
4. When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well.
5. Lastly, season to taste with salt and pepper. Give it a final good stir and take off the heat. Use for to Italian dishes like lasagne or creamy pasta. This recipe can also be adapted to make white cheese sauce.

Scald the milk with the onion, bay leaf and peppercorns. Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce , the mornay sauce , cheesy sauce , and several other variations. This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

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