Three basic ingredients flour, butter & milk cook together to make this classic white sauce, also known as Béchamel sauce. The versatile sauce forms the base for many recipes. You can use it as a pasta sauce or in bakes or even as a filler for sandwiches. Flavour it with nutmeg, mustard or pepper depending on the intended use.
Wholesome, fresh cow milk from Sarda Farms gives a rich, silky texture to the white sauce.
Method:
1. Melt butter in a saucepan on low-medium heat.
2. Add flour and stir so that it forms a paste.
3. Cook for a minute till the flour just loses its raw smell (but does not brown)
4. Take the sauce pan off the heat.
5. Gradually add the milk in a thin stream, whisking constantly to avoid lumps.
6. Place the pan back on the burner.
7. Whisk thoroughly while cooking on low-medium heat till the sauce thickens (about 2-3 minutes).
8. Take it off the heat, sprinkle the nutmeg powder and allow it to cool. Cover the pan with a plate or plastic wrap to avoid skin formation on the top.
Use as required.
Notes:
Adjust the quantity of milk depending on how thin or thick you want the sauce to be.
The above recipe yields a thick but pourable sauce, which is great for recipes like baked vegetables or gratins.
For a thicker sauce (eg.as a filler in sandwich) reduce the quantity of milk or for a thinner sauce (eg.to be used as pasta sauce) increase the amount of milk.
Ingredients
Directions
Method:
1. Melt butter in a saucepan on low-medium heat.
2. Add flour and stir so that it forms a paste.
3. Cook for a minute till the flour just loses its raw smell (but does not brown)
4. Take the sauce pan off the heat.
5. Gradually add the milk in a thin stream, whisking constantly to avoid lumps.
6. Place the pan back on the burner.
7. Whisk thoroughly while cooking on low-medium heat till the sauce thickens (about 2-3 minutes).
8. Take it off the heat, sprinkle the nutmeg powder and allow it to cool. Cover the pan with a plate or plastic wrap to avoid skin formation on the top.
Use as required.
Notes:
Adjust the quantity of milk depending on how thin or thick you want the sauce to be.
The above recipe yields a thick but pourable sauce, which is great for recipes like baked vegetables or gratins.
For a thicker sauce (eg.as a filler in sandwich) reduce the quantity of milk or for a thinner sauce (eg.to be used as pasta sauce) increase the amount of milk.
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