Ingredients for the Basic White Sauce Recipe. The building blocks for many a sauce.

Basic White Sauce Recipe…Béchamel a “Mother Sauce”

Hi there food adventurers! Today we are getting down to one of the basics, which is the core of so many recipes. Firstly, this basic white sauce, a.k.a. Béchamel, is the base of so many other dishes and a core of kids learning to cook! Secondly, this super simple sauce is the base of a great macaroni and cheese. Lastly, this is a super simple sauce that kids can easily use to start learning to build some flavors by simple adjustments. Even though this basic white sauce recipe is infrequently used it’s the backbone in every cook repetoire.

A Mother of Sauces, Béchamel

Béchamel Sauce, pronounced (BAY-shuh-mel), is simple sauce it deep roots in French cuisine. Additionally, Béchamel is a fancy way to say “basic white sauce recipe” to make Fancy Nancy proud and a mother sauce it is the base of so many kid favorites: Lasagna, Chicken Pot Pie, and of course Macaroni & Cheese! Firstly, this basic white sauce recipe creates a creamy smooth sauce with only a few ingredients butter, flour, & milk. Secondly, Béchamel is on of the five mother sauces others being Velouté, Espagnole, Tomato, & Hollandaise. Although, we can discuss those sauces at a later date.

Basic FAQs about Basic White Sauce

What is the mother of all basic white sauce recipes?

The mother of all basic white sauce recipes is the classic Béchamel sauce. Béchamel sauce serves as the base for numerous other white sauces and is considered one of the fundamental sauces in French cuisine.

The recipe for Béchamel sauce typically involves combining equal parts of butter and flour to create a roux. The roux is cooked over medium heat until it has a smooth consistency and the raw flour taste is eliminated. Then, milk is gradually whisked into the roux until the sauce thickens and becomes smooth.

Béchamel sauce can be customized by adding various seasonings and ingredients to suit different dishes. It serves as the foundation for creamy sauces, including Alfredo sauce, Mornay sauce (Béchamel with added cheese), and many other delicious variations.

Mastering the Béchamel sauce recipe is key to understanding the basic principles of sauce-making and opens up a world of possibilities for creating different white sauce variations to enhance a wide range of dishes.

How do you keep white sauce from being runny?

1) Proper Roux: Ensure that you cook the roux (mixture of butter and flour) properly. Cook it over medium heat until it reaches a smooth consistency and the raw flour taste is cooked out. This will help the roux effectively thicken the sauce.

2)Gradual Milk Addition: Add the milk to the roux gradually, whisking continuously as you pour it in. This allows the roux to incorporate the liquid slowly and helps prevent lumps from forming. Adding the milk gradually also gives you better control over the consistency of the sauce.

3)Whisk Constantly: Whisk the sauce continuously while cooking to prevent lumps and to distribute the heat evenly. This helps the sauce thicken more smoothly and consistently.

4)Heat Control: Use gentle heat while cooking the sauce. Avoid high heat, as it can cause the sauce to boil rapidly and become thinner. Simmer the sauce over low to medium heat, stirring frequently, until it reaches the desired thickness.

5)Additional Cooking Time: If your white sauce is still runny after simmering, you can continue to cook it for a bit longer. The heat will help evaporate excess moisture, resulting in a thicker sauce. Just be sure to stir and monitor the sauce to prevent it from sticking to the bottom of the pan or scorching.

What do you add to white sauce to make alfredo?

Even though basic white sauce, or Béchamel, resembles alfredo there are a few key ingredients that make up alfredo. Additionally alfredo sauce starts the same, but tradtionall includes the addition of Parmesan cheese, garlic, black pepper, and even additional butter.

What roux to use for basic white sauce?

For a basic white sauce, the appropriate roux to use is a white roux. Firstly, a white roux is made by cooking equal parts of flour and fat, typically butter, until they are well combined and have a pale yellow color. Secondly, white roux is cooked only briefly, just until the raw flour taste is removed, and it does not develop much color. Lastly, it should have a pale wet sand.

Should I make white sauce with a spoon or whisk?

Although using a spoon for stirring your basic white sauce, or Bechamel, we always recommend using a whisk for stirring as th is will break up an lumps in the sauce created when adding the roux to the milk.

The Building block for Kids Learning to Cook

Teaching kids to cook is a rewarding endeavor, and also has many upside benefits. This basic white sauce is easy as 1-2-3 as that is count of ingredients as well! This recipe has an overall kid effort score of 1 out of 5 and is at the core of teaching children to cook. Although, I first learned the “Fancy Nancy” word, Béchamel, from culinary school my kids have learned it at home and so can yours. Additionally to this being an easy recipe it allows a blank canvas for kids to learn about blending flavors and starting place to even create their own dishes!

Attention Parents Cooking with Kids

Parents should use their own discretion in which steps their kids perform and should always prioritize kitchen safety!

Measuring the ingredients for the recipes, which can help teach math skills (1 kid effort out of 5)

Stirring the roux over low heat on the stove, but with parental supervision (1 kid effort out of 5)

Slowing adding the milk to the roux to make the basic white sauce (1 kid effort out of 5)

Stirring the sauce with a whisk while the sauce recipe thickens (1 kid effort out of 5)

Basic White Sauce Recipe, Bechamel

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Cook Time 15

Course Sauces

Cuisine French

Servings 4 Servings

Calories 200 kcal

Ingredients

2 Cups Whole Milk
1/4 Cups Flour, All Purpose
4 Tbsp Butter
1/4 tsp Nutmeg (Optional}
1/4 tsp Salt
1/4 tsp Black Pepper

Instructions

In a saucepan, melt butter over medium heat
Once the butter has melted, add the flour to the pan and whisk continuously for about 2 minutes to cook of the raw flour taste. This creates a white roux and should resemble very wet sand.
Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue whisking until the mixture thickens and comes to a simmer, about 5 minutes. Should coat the back of a sppon.
Reduce heat to low and add the salt, black pepper, and (option) ground nutmeg. Stir well to incorporate the spices into the sauce.

Keyword Basic Cooking Skills, Basic Recipe, Cooking with Kids, Family-Friendly Recipe, Fun and Easy Family Recipe, Mealtime Fun for Kids

Basic White Sauce Recipe…Béchamel a “Mother Sauce”

A Mother of Sauces, Béchamel

Basic FAQs about Basic White Sauce