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White Bechamel Sauce Recipe-1302

Photo by: Joey De Leo
Comments: 0


This white sauce uses a classic roux base; use for shrimp, salmon, or other seafood dishes.

Yield: About 1½ cups
Prep time: 5 Mins, Plus Standing
Cooking time: 5 Mins


  • 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


1. 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.

2. Melt the butter in a clean medium saucepan over low heat. Whisk in the flour and let bubble without browning for 1–2 minutes.

3. 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.


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

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 24 servings and 1/2 teaspoon added salt.


Nutritional Information

Nutrients per serving (% daily value)

20kcal (1%)
15mg (2%)
0mg (0%)
14mcg RAE (0%)
4mg (1%)
54mg (2%)
1g (4%)
1g (2%)
0mg (0%)

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