White Sauce
Bechamel (White) Sauce can be used with most vegetables and as a base for pasta.
Servings: 4
Cost: £3
Ingredients
- 30 g unsalted butter
- 30 g all-purpose flour
- 360 ml milk preferably whole milk
- Salt and pepper to taste
- pinch of nutmeg optional
Instructions
- Melt the butter in a saucepan over medium heat.
- Once the butter is melted, add the flour to the saucepan. Stir continuously with a whisk and cook for about 1-2 minutes until the mixture (roux) turns a light golden color. Be careful not to let it brown too much.
- Gradually pour in the milk while whisking constantly to prevent lumps from forming.
- Cook the sauce, stirring frequently, until it thickens and reaches a smooth consistency, typically around 5-7 minutes.
- Season the sauce with salt, pepper, and a pinch of nutmeg if using. Taste and adjust the seasoning as needed.
Notes
Roasted Vegetables to Pair with White Sauce:**
Root Vegetables: Carrots, parsnips, turnips, and potatoes (sweet potatoes or regular) roast beautifully and complement the creamy sauce with their earthy flavors.
Brassicas: Cauliflower, broccoli, and Brussels sprouts when roasted add a slight caramelized flavor that pairs well with the creamy sauce.
Squash and Zucchini: Sliced and roasted, these veggies offer a sweet and slightly crisp texture that contrasts nicely with the sauce.
Root Vegetables: Carrots, parsnips, turnips, and potatoes (sweet potatoes or regular) roast beautifully and complement the creamy sauce with their earthy flavors.
Brassicas: Cauliflower, broccoli, and Brussels sprouts when roasted add a slight caramelized flavor that pairs well with the creamy sauce.
Squash and Zucchini: Sliced and roasted, these veggies offer a sweet and slightly crisp texture that contrasts nicely with the sauce.