This classic sauce adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden.
Easy White Sauce, a.k.a Béchamel
Prep time
Cook time
Total time
Serves: 2 cups
Ingredients
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 2 cups milk, heated, or 1 cup each milk and vegetable stock, heated, or substitute some of the milk for half and half or heavy cream
- Salt and freshly ground white pepper, to taste
Instructions
- n a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute.
- Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.
- Increase the heat to medium and simmer to blend the flavors, 2 to 3 minutes.
- Makes about 2 cups.
Notes
Variations: add some paprika, or nutmeg, or season with a bay leaf
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