Some chefs consider flour-thickened sauces old-fashioned and replace them with butter sauces, vegetable purees or cream. But the classic white sauce Béchamel is an essential ingredient in many recipes. This recipe makes a medium thick sauce to coat food.
Sauce making tips:
A whisk will blend the mixture more thoroughly than a spoon and will help avoid lambs. In the event of a lampy sauce, push it through a fine-mesh sieve into a clean pan and then reheat it, whisking constantly.
White sauce can be made ahead of time. Pour the sauce into a bowl, cover and refrigerate for up to 2 days. Before serving whisk over moderate heat until boiling.
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