White Sauce | Béchamel Sauce
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Lumpy. Hard. Dry. Impossible! That’s what I used to think every time I thought of making white sauce, also known as béchamel sauce. What seems like a simple mix of roux (butter and flour) and milk, can get messy and lumpy in the blink of an eye.
Fret not. That’s why you’re here. To learn this simple recipe for a lump-free and versatile white sauce. All it requires are four ingredients and and pan and a whisk. There, you’re all set.
After about half a dozen experiments with a few recipes, and some inspiration from Betty Crocker’s and BBC’s recipes, I found that this one works for me, and found that this works for me.
You can use this silky white sauce — béchamel sauce is considered one of the mother sauces of French cuisine — for just about anything, and pair it with a spice or herb to make a variant. Add cheese (white sauce + cheese = Mornay sauce) and you can make it into a pasta sauce; add some dill, and you can spoon it over baked fish, add some mustard, and you can ladle it over roast chicken, or just use it as is in pasta, lasagne, pie, a casserole or serve it as is. You just cannot go wrong!
I used this lovely white sauce to make chicken pasta — I had some leftover roast chicken with root vegetables, and I used that to add to the white sauce chicken pasta.
