Bechamel or White Sauce
From: Marielle, Quebec, Quebec, Canada
Comments: If it cooks for too long and becomes thick and butter separates out, stir in a little more milk then cook quickly, stirring, until sauce bubbles.
Servings: 1 cup [250 mL]
IngredientsPreparation
Thin White Sauce
  • 1 tablespoon [15 g] butter
  • 1 tablespoon [8.75 g] flour
  • 1/4 teaspoon [1 mL] salt
  • Dash white pepper
  • 1 cup [250 mL] milk
Medium [Bechamel] White Sauce
  • 2 tablespoons [30 g] butter
  • 2 tablespoons [17.5 g] flour
  • 1/4 teaspoon [1 mL] salt
  • Dash white pepper
  • 1 cup [250 mL] milk
Thick White Sauce
  • 3 tablespoons [45 g] butter
  • 1/4 cup [35 g] flour
  • 1/4 teaspoon [1 mL] salt
  • Dash white pepper
  • 1 cup [250 mL] milk
  • Into a heavy saucepan, melt butter over low heat.
  • Blend in flour, salt and white pepper.
  • Cook, stirring, until bubbly.
  • Pour in milk, all at once, stirring.
  • Cook, stirring until mixture thickens and bubbles.