Making white sauce at home with this white sauce recipe is a simple and quick process. It is a very easy white sauce to make. With just a few ingredients you can prepare this basic sauce. If prepared in abundance, it can be stored in the refrigerator for later use.
What is White Sauce: White Sauce is one of the “mother sauces” of French cuisine. Traditionally it is made from a mixture of butter and flour (called a roux), and milk. In French, it is referred to as Béchamel sauce and the American version is white sauce.
Béchamel sauce links to history back in the 18th century. Since then it has evolved some variations. Italian, Greek, and French Béchamel sauces consist of salt and nutmeg as a seasoning base, whereas some other versions include salt and pepper.
Basic White Sauce
By learning the basic white sauce recipe, you can master a lot of other recipes. It is considered as a first lesson in the home economics classes. The creamy dishes, cooked foods, and leftovers get new life when paired with this basic sauce.
It can be used as a base for lots of many dishes. You can also pave the ways to make this basic sauce as a base for your special occasion meals. You can use this sauce as a white sauce for chicken and also as a white sauce for fish.
White sauce, being one of the French mother sauces, is a perfect complement to many dishes. You can drizzle it over grilled fish, sliced chicken, pizza, shawarma, lasagna, macaroni, pasta, etc. it can also be paired well with vegetables.
The simple white sauce has great versatility in terms of its usage. We can use it with cheese to make a thick cheese sauce. We add shredded cheese at the stage when the white sauce is thickened. Using sharp cheddar cheese is good to go.
We can use cheese sauce with cooked macaroni and homemade tortilla snacks such as nachos, and the simple omelette can also be enjoyed by pouring the white sauce over it.
Recipe Instructions : How to Make White Sauce
- Place the frying pan on the stovetop. Keep the flame low. Put the butter or cooking oil into the frying pan and heat it. Add garlic paste and sauté it slightly, just to remove the raw smell of the garlic.
- Add all-purpose flour and fry it slightly. Keep in mind that all-purpose flour is to be fried slightly. Don’t try to make it brown.
- Now pour in the milk. Stir constantly while adding the milk to prevent making the lumps.
- Add cream and dissolve it. After mixing it well, include mayonnaise and stir it.
- Now season it with salt, black pepper powder, white pepper powder, and ground dry basil leaves. Stir constantly to make a uniform paste. Keep the flame low.
- Stir it as shown in the video. Stirring cum grinding while keeping the spoon flat prevents the lumps.
- Thicken the sauce till you get the paste consistency.
- When the creamy white sauce is ready, turn off the flame and remove the frying pan from the stovetop.
- Let the sauce cool and pour it into the sauce bottle or freezer-safe jar, and refrigerate it for later use. We can use it for many days.
Tips
- Stir constantly while pouring in the milk, and if there are a few lumps when the sauce thickens, strain the sauce through a sieve.
- Fresh white sauce is best to be used in any recipe, although we can refrigerate it for a few days if needed.
- Whisking the butter and flour well while adding the milk, will result in a smooth and creamy sauce. To get a perfectly smooth sauce, add hot milk to roux (butter and flour).
- You can freeze the sauce for later use. Put the sauce into a freezer-safe container, seal it tightly and freeze for up to 6 months.
- When the refrigerated sauce needs to be used, warm it gently over low heat and whisk until smooth. If the sauce seems too thick, add warm milk or cream (1 tbsp at a time).
White Sauce Recipe
Ingredients
- 2 tbsp Butter or Cooking oil
- 1 tbsp All-purpose flour
- 1 cup Milk (heated)
- ½ tsp Salt or to taste
- 1 tsp Garlic paste
- ½ tsp White pepper powder
- ¼ tsp Black pepper powder
- 1 tbsp Mayonnaise
- ½ tsp Dry Basil leave (ground)
- ½ cup Cream
Instructions
How to Make White Sauce
- Place the frying pan on the stovetop. Keep the flame low. Put the butter or cooking oil into the frying pan and heat it. Add garlic paste and sauté it slightly, just to remove the raw smell of the garlic.
- Add all-purpose flour and fry it slightly, too. Keep in mind that all-purpose flour is to be fried slightly. Don’t try to make it brown.
- Now pour in the milk. Stir constantly while adding the milk to prevent making the lumps.
- Add cream and dissolve it. After mixing it well, include mayonnaise and stir it.
- Now season it with salt, black pepper powder, white pepper powder, and ground dry basil leaves. Stir constantly to make a uniform paste. Keep the flame low.
- Stir it as shown in the video. By stirring this way (stirring cum grinding while keeping the spoon flat), no lumps are formed.
- Thicken the sauce till you get the paste consistency.
- When the creamy white sauce is ready, turn off the flame and remove the frying pan from the stovetop and let it cool.
- Let the sauce cool and pour it into the sauce bottle or freezer-safe jar, and refrigerate it for later use. We can use it for many days.
