White or Béchamel sauce is a basic sauce that is used for the base of many derivative sauces. One of the mother sauces of the French cuisine, it is generally made by stirring scalded milk into a butter-flour roux. Then other ingredients may be added as desired.
2 T. butter
2 T. flour
1 C. milk (room temperature or warm)
Melt the butter in a sauce pan, then stir in the flour a bit at a time until it is incorporated. Gradually add the milk while continuously stirring. Add one or more optional ingredients (below). Correct the seasonings. Simmer several minutes until the sauce thickens. Do not boil.
1 t. lemon juice
½ t Worcestershire sauce
1 t. sherry
2 T. parsley, chopped
2 T. chives, chopped
No, don't add them all!
Filed under Miscellaneous Tagged French, sauces