Perfect Béchamel Sauce | (White Sauce)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds more fiber; cornstarch is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories; skim milk is usually cheaper.

Cut 125 G of butter into small cubes to help it melt faster in the pan.

Melt the butter in a pan over low heat.

Slowly add 125 G of plain flour to the melted butter, mixing until there are no lumps.

Increase the heat slightly and cook the mixture for about 5-7 minutes, stirring continuously to avoid any color change.

Ensure the mixture is cooked out enough to avoid a flour taste, aiming for a 'burning white' stage.

Strain the milk to remove the onion and cloves, keeping it warm.

Gradually add the warm milk to the roux, mixing slowly to avoid lumps.

Once a liquid consistency is achieved, switch to a whisk to keep the sauce smooth.

Cook the sauce for another 5-7 minutes until it thickens to the desired consistency.

Add salt, pepper, and a tiny bit of mustard to season the sauce.

If making a Mornay sauce, add Gruyère and Parmesan cheese to the sauce and mix until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens