White sauce in 1 minute - multiplepurpose use| For burgers, salad dressing, dips, sandwich| KR-110
Recipe Information
White Sauce
Cultural Context
White sauce, or béchamel, has roots in French cuisine and is one of the five mother sauces. It serves as a base for many dishes, including lasagna and macaroni and cheese. In various cultures, it has been adapted with local spices and ingredients, making it a versatile staple in kitchens worldwide.
Take a small bowl filled with plain home set thick curd.
If the curd is watery, strain it through a strainer or muslin cloth to remove excess water.
Add 1/4 teaspoon of salt to the curd.
Add 1/4 teaspoon of sugar to the curd.
Add 1/4 teaspoon of black pepper powder to the curd.
Add a pinch of chaat masala (optional) to the curd.
Add 1/4 teaspoon of mixed herbs to the curd, crushing them gently between your palms before adding.
Mix all the ingredients well until the sugar dissolves.
Add 1 teaspoon of olive oil to the mixture for a glossy effect.
Mix well using a whisk or a fork until the olive oil is fully blended with the curd.
Equipment Needed
Dietary
Allergens
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