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Bechamel Sauce (White Sauce)
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Description
A white sauce is like a blank canvas for so many other sauces: Alfredo, sausage gravy, cheese sauce, etc.
From Erica Kastner of Buttered Side Up.
Ingredients
- 1 Tablespoon Butter, Or More (Up To 4 Times The Amount) As Desired
- 1 Tablespoon All-purpose Flour, Or More (Up To 4 Times The Amount) As Desired
- ¼ teaspoons Unrefined Salt
- 1 pinch Black Pepper
- 1 cup Whole Milk
Preparation
In a small saucepan set over medium-low heat, melt butter. Add flour, salt, and pepper and whisk to combine. Cook, stirring often, until the mixture is bubbly and smooth, about 3 minutes. Don’t brown the roux!
Add 1/3 of the milk and whisk vigorously until smooth. Gradually add the remaining milk while whisking. Bring to a boil. Boil and stir 1 minute.
Note: You can adjust how much butter/flour you use depending on how thick of a sauce you’re going for. Just be sure to use equal parts of butter and flour.
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