Bechamel or Medium White Sauce, Thick White Sauce + 4 variations
From: Gene, Quebec, Quebec, Canada
Comments: You may cook and cool a white sauce for a later use, covered directly with wax paper or a film of milk to prevent a skin from forming.
The thick white sauce is of the consistency needed for croquettes and souffles.
Servings: 1 cup [250 mL]
IngredientsPreparation
Bechamel or Medium White Sauce
  • 2 tablespoons [30 g] butter
  • 2 tablespoons [17.5 g] flour
  • 1 cup [250 mL] hot yet not boiling milk
  • Freshly ground pepper and salt, to taste



Thick White Sauce
  • 3 tablespoons [26.25 g] flour

Curry Sauce
  • 1 teaspoon [5 mL] curry powder
  • 1/4 teaspoon [1 mL] ground ginger [optional]
Mock Hollandaise Sauce
  • 2 egg yolks
  • 6 tablespoons [90 g] butter
  • 1 tablespoon [15 mL] freshly squeezed lemon juice
Cheese Sauce
  • 1 cup [115 g] grated Cheddar cheese
  • Pinch Cayenne pepper
Mornay Sauce
  • 2 tablespoons [30 g] grated Parmesan cheese
  • 2 tablespoons [30 g] grated Swiss cheese
  • 1 egg yolk, lightly beaten
  • 2 tablespoons [30 g] butter
Bechamel or Medium White Sauce
  • Melt butter into a heavy-bottomed saucepan.
  • Stir in flour and cook stirring until just bubbling, without browning, for approximately 2 minutes.
  • Slowly stir in hot milk, until sauce thickens.
  • Bring to a boil.
  • Salt, pepper, lower heat and cook, stirring, for 2 to 3 minutes more.
  • Remove from heat.
Thick White Sauce
  • Prepare thick white sauce using 3 tablespoons [26.25 g] flour, following previous instructions.
Curry Sauce
  • Add curry powder and if desired ground ginger, along with the flour.
Mock Hollandaise Sauce
  • Just before serving, beat egg yolks, butter [1 tablespoon / 15 g at a time] and fresh lemon juice into white sauce.


Cheese Sauce
  • Sprinkle grated Cheddar cheese along with Cayenne pepper ove the sauce during the last 2 minutes of cooking.

Mornay Sauce
  • Add grated Parmesan and Swiss cheeses during the last 2 minutes of cooking; stir until blended.
  • Just before serving, beat 2 tablespoons [30 mL] of the sauce into lightly beaten egg yolk.
  • Stir mixture back into the sauce along with the butter.
  • Cook, stirring, for 1 minute.