Basic white Sauce

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RECIPES

Authoradmin

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.

Yields1 Serving
Total Time10 mins

 2 tablespoon Sarda Farms unsalted butter
 2 tablespoons flour (Maida)
 2 cups Sarda Farms milk
 ½ teaspoon salt (or to taste)
 ¼ teaspoon grated nutmeg

1

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

 2 tablespoon Sarda Farms unsalted butter
 2 tablespoons flour (Maida)
 2 cups Sarda Farms milk
 ½ teaspoon salt (or to taste)
 ¼ teaspoon grated nutmeg

Directions

1

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.

Basic white Sauce

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