White sauce is the heart of French Cuisine. It is called the mother of all sauces too. The white sauce recipe is quite simple actually. History says, this rich, creamy, and tasteful sauce was originated by the chefs of Catherina de Medici in 1533. It was named after the chief steward Louis De Béchamel. And thus, it is called Béchamel sauce too.
Today I am going to share the basic white sauce recipe along with a twist at the very end. You will get another sauce as an extension to the basic white sauce, and that is Cheese sauce.
Let’s see what you have to do. My god! This recipe is going to end within a blink.
Ingredients:
Milk – 300 ml
Onion – 1 No. (cut into 4 pieces)
Bay leaf – 1 No.
Clove – 2 Nos.
All purpose flour – 2 Tablespoon
Butter – 2 Tablespoon
Salt – To taste
Chili flakes – ½ Teaspoon
Black pepper powder – ½ Teaspoon
Mixed herbs – ½ Teaspoon
Procedure:
Take milk into a pot and bring it to boil along with onion, bay leaf, and cloves.
Right after a quick boil strain the milk into a bowl. Let it be a little bit cool.
Now, take a pan and melt the butter on a low flame. Add all purpose flour to it. Stir for a while. Don’t roast it till brown, rather keep it white. Now add the strained milk. Give it a boil on high flame. Let it thicken. Bring it to a coating consistency.
Now turn off the burner. The basic white sauce is ready. You may use this in your Lasagna.
Add salt, chili flakes, mixed herbs, and black pepper powder. Give it a good stir. Your spicy white sauce is ready to be used.
Extra tip:
If you add ½ cup of grated cheese to the basic sauce and give it a quick stir, you will get cheese sauce. Season this with salt and pepper.
How’s that!!
Conclusion:
Cooking is at its best when you know the trick to bring out its best taste but with simplicity. The white sauce recipe is the best example to prove this. Enjoy your French Cuisine with a dash of this pure pleasure.
You may read other Recipes here.