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Grandma’S Basic White Sauce

Grandma's Basic White Sauce recipe image
This classic white sauce, also known as béchamel, is the foundation of many comforting dishes. Made with a simple roux of butter and flour enriched with warm milk, it offers a smooth, rich texture that coats pasta and vegetables beautifully. The subtle addition of nutmeg and salt enhances the natural dairy flavors without overpowering them. Ideal for casseroles, lasagna, or as a dip, this versatile sauce comes together quickly in a single pot. ItâÂÂs a reliable pantry staple that brings a homemade, rustic elegance to everyday meals. Perfect for weeknight dinners or holiday side dishes, itâÂÂs easy to scale up for larger gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 92.0
Dietary: Vegetarian
Description
This classic white sauce, also known as béchamel, is the foundation of many comforting dishes. Made with a simple roux of butter and flour enriched with warm milk, it offers a smooth, rich texture that coats pasta and vegetables beautifully. The subtle addition of nutmeg and salt enhances the natural dairy flavors without overpowering them. Ideal for casseroles, lasagna, or as a dip, this versatile sauce comes together quickly in a single pot. ItâÂÂs a reliable pantry staple that brings a homemade, rustic elegance to everyday meals. Perfect for weeknight dinners or holiday side dishes, itâÂÂs easy to scale up for larger gatherings.
Ingredients
  • 1 tablespoon Butter
  • 1 small Shallot, finely chopped
  • 2 tablespoon All-purpose flour
  • 1 1/2 cup Warm milk
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Freshly ground nutmeg
  • 1/8 teaspoon White pepper
Directions
  1. 1
    Melt the butter in a medium saucepan over moderate heat.
  2. 2
    Add the chopped shallot and sauté, stirring occasionally, for 3 minutes until softened.
  3. 3
    Lower the heat, add the flour, and cook while stirring constantly for 3 minutes or until the roux is golden and bubbling.
  4. 4
    Gradually pour in the warm milk while whisking constantly to prevent lumps.
  5. 5
    Bring the mixture to a simmer, stirring constantly, for 5 minutes or until thickened and smooth.
  6. 6
    Remove from heat and stir in the salt, white pepper, and nutmeg.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 92.0kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 2.6g13%
Cholesterol 9.9mg4%
Sodium 60.3mg3%
Total Carbohydrate 10.2g4%
Dietary Fiber 0.2g1%
Sugars 4.5g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to restore consistency.

You can substitute unsalted butter for regular butter. For a lighter version, use skim or 2% milk instead of whole milk. The sauce will be slightly less rich but still flavorful.

This basic sauce serves as a base for Mornay sauce (add cheese) or Velouté (use chicken or vegetable stock instead of milk).

Ensure the milk is warm before adding it to the roux to help prevent lumps. Stir constantly when adding the liquid to achieve a silky texture.

Keywords: bechamel, white sauce, roux, cream sauce, pasta sauce, vegetarian, comfort food, easy sauce, dairy, nutmeg, milk, butter, flour, gratin, casserole, base sauce, smooth, rich, classic, homemade
Read it online: https://www.chefs-mate.com/recipe/grandmas-basic-white-sauce-2/