This Recipe includes
|Butter – to cook the mushrooms|
|Flour – to make the roux|
|Milk – to make the sauce lighter|
|Nutmeg – pinch of freshly grated nutmeg for flavor|
Why we love it
If you have ever eaten creamy white sauce with plain fish or chicken before, you will know it is truly a delight. This delicious sauce has a unique texture and taste that goes great with just about any type of food.
And it is one of those sauces that is so easy to make, I’m sure you will want to make it again and again. With just a few ingredients, you can make this sauce in less than 10 minutes.
White sauce (or béchamel sauce) is a staple of French cuisine, and it’s an easy way to add creamy flavor to dishes. The sauce is made from a roux, which is butter and flour blended together, with milk then added to it.
You can use it in many other recipes such as in a creamy chicken stew, over good ol’ garlic mashed potatoes, or even as a dip. After trying this homemade white sauce recipe, I’m sure you will never want to go back to the store-bought stuff again 😉
What to serve it with?
You can use béchamel sauce almost any sort of dish, from pasta bakes and lasagna, to baked chicken. It can also go directly on cooked or steamed vegetables like spinach, broccoli or cauliflower (like in the featured photo above).
How to store it?
White sauce can easily be kept for a few days in the fridge, if you want to make it in advance.
In addition, white sauce can be kept frozen in the freezer. Portion the sauce in an airtight container or silicone ziplock bags, so that you can defrost the sauce for a single serving. (Do not defrost and then refreeze, as this will build up bacteria.)
To defrost white sauce, place in the fridge overnight. Place in a saucepan and whisk over low heat for a few minutes to return to its original consistency. Serve while warm.
- 30g Butter
- 30g Flour
- 1/2 litre Milk
- Pinch of freshly grated nutmeg
- Pinch of salt and pepper
- Melt the butter in a heavy-bottomed saucepan at a low temperature.
- Once the butter is melted, add the flour in to make a roux.
- Stir with a wooden spoon without letting the roux burn. To prevent burning, add a few drops of oil, if necessary.
- Gradually add the milk, stirring constantly, until the sauce thickens.
- Season with salt, pepper and grated nutmeg.
- Serve while warm.
The amount of butter should match the amount of flour, otherwise the white sauce will not be very creamy.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 127mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 5g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other delicious sauce recipes that make you can easily. Bon appétit!