White Bechamel Sauce
This white sauce uses a classic roux base; use for shrimp, salmon, or other seafood dishes.
Prepare ahead: Step 1 can be made several hours in advance and chilled, until ready to use.
Freezing Information: Freeze for up to 6 months
Preparation Time5 min
Preparation Time - Text5 mins, plus standing
Cooking Time5 min
Cooking Time - Text5
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCooking for a date, Formal Dinner Party
Five Ingredients or LessYes
Mealbrunch, dinner, lunch
Taste and Texturebuttery, creamy, rich, savory
Type of Dishsauces
- 1¼ cups whole milk
- 1 small onion, sliced
- 1 bay leaf
- 2–3 parsley sprigs
- 6 whole black peppercorns
- 2 tbsp butter
- 2 tbsp all purpose flour
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Bring the milk, onion, bay leaf, parsley, and peppercorns to a simmer in a medium saucepan over low heat. Remove from the heat and let stand for 20 minutes. Strain.
Melt the butter in a clean medium saucepan over low heat. Whisk in the flour and let bubble without browning for 1–2 minutes.
Gradually whisk in the warm milk. Boil over medium heat, whisking almost constantly. Reduce heat and simmer, about 5 minutes, until the sauce is smooth and thick. Add the nutmeg and season with salt and pepper.
Cheese Sauce: Stir ¾ cup shredded sharp Cheddar and 1/8 tsp dry mustard into the simmered sauce.
2008 Dorling Kindersley