White sauce

This is also called Béchamel sauce and is a base for many other sauces. It is a very versatile sauce on its own. It can be served with cooked vegetables, meat or seafood. You can also make it into a cheese sauce, pepper sauce or curry sauce.

                                    Recipe summary
                                               For
                                      White sauce
Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 4


1. In a medium sized sauce pan add 2 tablespoon of butter and 1 teaspoon of vegetable. 

White sauce

2. In medium heat melt the butter.

Butter,milk,rosemary 
and oregano

3. When the butter is hot remove the pan from the heat and stir in 2 tablespoon of all purpose flour. Stir briskly until the flour and the butter are mixed well.

Adding flour

4. Add a little cold milk and stir well.

5. Return the pan to the heat and stir briskly till a thick paste is formed.

When you add the milk off the heat the flour paste will be slightly watery. Then you put the pan on heat and stir. The flour will become a thick paste. 

Thick paste

Then you take it off the heat and add a little more milk. If you repeat this process  on and off the heat, you will not get any lumps in the sauce.

Milk added

6. When you have added all the 1 cup milk, add ¼ teaspoon pepper powder
½ teaspoon salt, ½ teaspoon rosemary
½  teaspoon oregano  and bring the sauce to a boil.

7. At this point you can add 2 tablespoon of heavy cream to make it more tastier.

                                 White sauce is ready.        

                      Recipe follows in detail with pictures.



Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

 Ingredients
Main
2 tablespoon of butter
1 teaspoon of vegetable oil
2 tablespoon of all purpose flour
1 cup milk

Others
¼ teaspoon pepper powder
½ teaspoon salt
½ teaspoon rosemary
½  teaspoon oregano
2 tablespoon of heavy cream

Butter,milk,rosemary and oregano

 Method
In a medium sized sauce pan add the butter and vegetable oil. 

Vegetable oil is not necessary but I usually add to prevent the butter from getting burnt.
In medium heat melt the butter.

When the butter is hot remove the pan from the heat and stir in the all purpose flour. Stir briskly until the flour and the butter are mixed well.


Take the pan off the heat and add a little milk and stir well.

Melting oil and butter

When the butter is hot remove the pan from the heat and stir in the all purpose flour. Stir briskly until the flour and the butter are mixed well.

Adding flour

Add a little cold milk and stir well.
Return the pan to the heat and stir briskly till a thick paste is formed.

Thick paste

Take the pan off the heat and add a little milk and stir well.

Milk added

When you add the milk off the heat the flour paste will be slightly watery. Then you put the pan on heat and stir. The flour will become a thick paste. Then you take it off the heat and addle little more milk. If you repeat this process of on and off the heat, you will not get any lumps in the sauce.

When you have added all the milk, add pepper, salt and rosemary and bring the sauce to a boil.

At this point you can add cream to make it more tastier.

Cream

Taste for seasoning and adjust. See if the consistency of the sauce is to your liking. If it is too thick you can add a little more milk.

If there are lumps in the sauce you can use a hand blender or strain it in a colander.
The sauce is ready. 

You can add grated cheese and fried bacon pieces too, to go with pasta and spaghetti. we make this sauce for baked turkey.