August 4, 2023

Recipe for White Sauce(Bèchamel Sauce)

Name: Recipe for White Sauce(Bèchamel Sauce)
Prep time: 30 min
Ingredients: 500 ml milk; 2 tbspn All purpose Flour; 1 Tsbpn Butter; 1 Tbpn Oil; 1 Onion – chopped fine; 6-8 cloves of Garlic – chopped fine; 1 Tspn Crushed Black Pepper or ½ Tspn Pepper Powder; 1 Tspn Dried Oergano; 2 slices of cheese or you can use 2 Tbspn Cheese spread or grated Cheddar Cheese; ½ Tspn Salt; 1/2 Tspn dried Basil(optional); 1/2 Tspn dried Parsley(optional)

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Recipe for White Sauce(Bèchamel Sauce)

So at home, there’s always a Pasta team. Some like Red Pasta, some like White and some like a mix of both. There are some days where the teams change too! So, in my opinion, I guess the preference of saucedepends on the kind of Mood or the kind of Day it probably is. But whenever there is Pasta made at home, there is always 3 types - Red, White and Pink( A mix of Red and White)

White sauce Pasta is my Mum’s new found favorite dish. She enjoys making it all parties!

So, here’s my recipe for the White Sauce

P.S. The Actual name for what we call Red Sauce is "Marinara Sauce" and White sauce is "Bèchamel sauce".

Bèchamel is also known as the Mother Sauce as many other sauces and dips are made using this as the base.

Cuisine Italian

Keyword Bèchamel, Pasta, Pasta Sauce, White Pasta, White Sauce, White Sauce Pasta

Prep Time 30 minutes

Ingredients

500 ml milk
2 tbspn All purpose Flour
1 Tsbpn Butter
1 Tbpn Oil
1 Onion – chopped fine
6-8 cloves of Garlic – chopped fine
1 Tspn Crushed Black Pepper or ½ Tspn Pepper Powder
1 Tspn Dried Oergano
2 slices of cheese or you can use 2 Tbspn Cheese spread or grated Cheddar Cheese
½ Tspn Salt
1/2 Tspn dried Basil(optional)
1/2 Tspn dried Parsley(optional)

Instructions

In a skillet, heat the Oil and Butter
Note: Whenever you heat Butter, always ensure there you add some oil because the smoking point of Butter is very high so to maintain it’s heat it requires oil or else the butter will turn black.
Also, always ensure the butter is cold hard and not at room temperature. Room temperature of softened butter gets burnt faster
Once the Oil and Butter turn Hot, add the chopped Garlic saute for a minute
Then add the All Purpose Flour little by little and with the help of a whisk, continuously, but gently, keep whisking
Note: When the butter mixes with the flour, it creates a smooth paste and this avoids lumps
When you mix the flour with the butter, it will look like this
Then add in the Milk little by little and gently whisk the milk so that no lumps are formed
Note: If you add all the milk together, there could be lumps that may form. To avoid this happening, add the milk little by little. Also, using a whisk is important when using all purpose flour in any dish as APF has a tendency to clump up easily when mixed with a liquid. The whisk serves as a tool to smoothen the lumps
Note: you can also make a slury (mixture) of cold or room temperature milk and All purpose flour and mix it into the boiling milk. This can avoid lumps too
Now add the dried spices and whisk it well
Once the sauce begins to boil, add the cheese. Here I have used cheddar cheese. You can use Parmesan, Cream cheese, Slice Cheese or even Cheese spread. Choice is yours
Once the sauce turns smooth and begins to thicken, lower the heat and allow this to boil for about 7-10 minutes and turn off the heat. While the sauce is boiling, keep stirring it. Your white sauce is ready!!!
Note: The more you boil white sauce the more it will thicken and when it turns completely cool, it will clump up and we don’t want a clumpy texture when we mix the pasta into the sauce. The sauce should be smooth and thick but runny.
Note: If we leave the sauce to boil on high heat, there could be a high possibility of it curdling as there is garlic in it which is acidic. Also, continuously stirring the sauce and lowering the heat will avoid any spilage, since the base ingredient is milk
This is how the sauce will thicken once it turns cold.
Note: If the sauce thickens too much, you can always add milk and boil it on low heat. If the Sauce remains too runny, make a slury of 1 Tspn All Purpose Flour and 1/2 Cup Room temperature or cold Milk(ensure no lumps). Boil the Sauce and as it comes to a boil, pour this slury into the sauce little by little