White sauce

White sauce

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Cooking time

Prep: 2 mins Cook: 15 mins

Skill level

Easy

Servings

Makes about 500ml

Every home cook needs a good béchamel sauce in their repertoire - our step-by-step guide shows how to make a roux and get rid of lumps

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per 100ml

kcalories
175
protein
4g
carbs
12g
fat
12g
saturates
8g
fibre
0g
sugar
5g
salt
0.3g

Ingredients

  • 500ml whole milk
  • 1 onion, halved
  • 1 bay leaf
  • 2 cloves
  • 50g butter
  • 50g plain flour

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Method

  1. Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves (step 1, above). Turn off the heat and leave to infuse for 20 mins.
  2. Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms (step 2) – this is called a roux. Continue cooking for 2 mins.
  3. Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce (step 3). Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Recipe from Good Food magazine, March 2013

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Comments

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mwsc11050's picture

I opt for the chuck everything in the pot and whisk until it thickens method which works every time and is much less like hard work.

f2002746's picture

Great recipe for white sauce. Helped me create my best pasta with white sauce to date.

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