White sauce (also known by its French name, béchamel) is a simple but versatile sauce that is often one of the first recipes taught to aspiring cooks. White sauce on its own is a delicious complement to a variety of dishes such as chicken and vegetables, but it is also the basis of many more complex recipes such as alfredo sauce and soufflé (a cake made from egg yolks, beaten egg whites, and other ingredients, then baked). Get started making creamy and delicious white sauce today by following Step 1 below!
Ingredients
For the Basic “Béchamel” White Sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 250 ml milk (can be heated)
- tsp salt
- Pinch of white pepper
For “Alfredo” Pasta Sauce
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic (chopped)
- 250 ml heavy cream
- tsp white pepper
- 56 gr cream cheese
- 50 g parmesan cheese (grated)
- 25 g asiago cheese (grated)
- White wine without sugar (dry white wine)
Step
Method 1 of 2: Basic “Béchamel” White Sauce
Step 1. Melt the butter (any type works)
In a saucepan, melt the butter over low-medium heat over the stove. If the butter is completely melted, move on to the next step immediately to prevent the butter from shrinking any further.
Step 2. Whisk the flour, salt and pepper
In a separate bowl, combine flour, salt and pepper. Beat this mixture with the melted butter, until it is soft and thick like a paste.
Step 3. Cook until bubbles appear
Cook over medium heat until the mixture is bubbly but not brown – about 1 minute. This is a fat and flour mixture called a roux and can be used as a base or thickener in a variety of recipes including gumbo (a thick gravy dish consisting of meat and okra) and various other thick soups.
Step 4. Heat the milk (optional)
It's not very important to heat the milk before adding it to the white sauce, but it can ensure the white sauce is silky smooth. If you want to heat it up, heat the milk in a separate saucepan over low heat until small bubbles form around the edges, then remove from the heat.
Step 5. Add milk gradually
Stir the milk into a roux mixture. To make it soft, it's best to add a little milk, stir until completely incorporated into the sauce, then repeat. If you add milk all at once, it won't blend completely, so the sauce won't be soft and lumpy.
Step 6. Beat until smooth
Once all the milk has been added, use an egg beater to gently stir the sauce, making sure that the solid parts are soft. Beat until the sauce is soft.
Step 7. Cook until thick and soft
The last thing to do is cook the sauce until it shrinks to your desired consistency and taste. Cook for another 2-3 minutes, stirring frequently and tasting the sauce to make sure it is soft. If necessary, feel free to add salt and pepper for taste. Serve for 4 servings.
When cold, the sauce will produce an unappetizing coating. To avoid this, cover the sauce with wax paper or pour a layer of milk over it before storing it in the refrigerator
Step 8. Modify the sauce
One of the most useful benefits of basic white sauce is that it is easy to modify for a variety of purposes. For example, if you want to make the sauce stand out more, add some chili powder. You can also try adding grated cedar cheese to the sauce for a delicious cheesy flavor. Experiment - since the taste is neutral, the most common ingredients are great for complementing a basic white sauce.
For example - the recipe in the following section modifies a basic white sauce with a few additional ingredients and the omission of flour to create a delicious Alfredo pasta sauce
Method 2 of 2: “Alfredo” Pasta Sauce
Step 1. Melt the butter with olive oil
Add the butter and olive oil to the skillet. Heat the stove over low-medium heat until the butter is completely melted but not smoked or browned.
Step 2. Add garlic, cream and pepper
Add the chopped garlic and heavy cream to the skillet and stir until smooth. Add pepper (to add flavor) and heat slowly over low heat. Stir frequently.
Step 3. Add cheese
Add cream cheese, parmesan cheese, and asiago cheese (a hard cheese made from pasteurized milk). Stir until combined, making sure all the cheese is completely melted before moving on to the next step.
This step gives you a lot of freedom – feel free to modify the cheese mixture to get a sauce that suits your taste. For example, some cooks like to substitute mozzarella cheese or add a dash of sharp white cedar cheese for extra flavor
Step 4. Add wine for added flavour
Add the unsweetened white wine to the sauce and stir until combined. Once the wine has combined, taste the sauce. You may need to add more wine to the sauce if necessary, depending on your taste. Remember, adding a lot of wine will make the sauce runny, which means you'll have to let it simmer longer.
Step 5. Cook the sauce until it shrinks over a low heat (low simmer)
If it's not already simmering, cook the sauce over low heat slowly, then let the sauce simmer down slowly, stirring frequently. It's important to stir the sauce frequently – because the sauce is relatively thick, Alfredo sauce is prone to sticking and burning. The end result, the sauce should be thick, creamy, and delicious, but not sticky or dense. If the consistency is good, remove the sauce immediately from the stove and serve with pasta. Serve for 4-6 servings.
Step 6. Done
Tips
- Don't let the butter burn. Sauces are best cooked at a constant temperature.
- Add cheese to make a cheese sauce.
- Duplicate the recipe and use it if necessary.
- Do not replace black pepper with white pepper.
- Put warm milk in a jar or glass that is easy to hold so that it is more comfortable to pour.
- If the sauce is lumpy, strain the sauce.
- Heat the milk in a microwave-safe measuring cup. Then, beat with the flour mixture.
