10 mins
White Sauce
Recipe by Graham
White sauce (also known as Béchamel sauce), is versatile and has many uses. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken. Serve "as is," make it into a cheese sauce or spice it up with mustard, dill or curry. White sauce is used in a variety of dishes and is the base for many sauces. Here are the steps for a basic medium white sauce, with adjustments for other thicknesses.
Wendy's Lentil Soup 
Whole Continental Cabbage Ingredients for White Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook White Sauce
- Slightly warm the milk in a saucepan over a low heat and, in a separate pan, melt the butter. Add the flour to the butter and cook over a medium heat, stirring continuously, for about 3 minutes. Don't allow the flour to brown. Slowly add the warmed milk, beating the mixture with a hand whisk (or fork) as you do so. Continue to whisk the mixture until the sauce thickens, then cook gently for about 2-3 minutes over a low heat stirring occasionally until it reaches a rich and creamy consistency. If it is too thick, you can add a little more milk. Season with salt and pepper to taste.
GRAHAM'S HOT TIP:
To begin with, you may wish to buy ready-made sauces or the packets of dry powdered sauce to which milk is added. However, there are a few very basic sauces (this is one of them) that are very simple to make and which taste so much better for being home-made.
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