Creamy white sauce, aka Bechamel sauce, is one of the mother sauces of French cuisine. Hearing the word french cuisine may sound challenging to make. However, it is easy and traditionally made from white roux & milk.
White roux means a 1:1 mixture of butter and flour, which is gradually mixed with milk. Bechamel sauce is also referred to as Besciamella in Italian ascent. On the other hand, they call Besamel in Greece. In the US, it is commonly referred to as white sauce.
I want to share an essential detail about white sauce here. In the French, Italian, and Greek Bechamel sauce recipe, there’s a base of seasonings. The seasoning includes salt and nutmeg.
Now that we are discussing the white sauce & the seasoning base, let tally the ingredients. Here’s a list of items you will need to make the ultimate white sauce.
White Sauce Ingredients
Since we are making a traditional French sauce, the items will be strict as per the norms. You will get a better result if you make this creamy white sauce using the ingredients below. No more, no less.
Use salted butter. If you are using unsalted butter, add salt because the salt seasoning is essential to the creamy white sauce. Butter is the base ingredient here which gives a creamy smoothness.
Flour is another base ingredient after butter. The bulky thick texture of your white sauce is all due to the marvelous combination of flour, butter & milk.
We will use regular milk in our creamy white sauce if available; use full-fat milk instead of cow milk.
Black pepper powder, red chili flakes & nutmeg powder are used for seasoning. Like I said before, if not using unsalted butter, then add salt. Remember, do not make the white sauce without salt.
So that was it with the white sauce ingredients. You can add bay leaf if available. Nothing more than the above list is required. With these items, you can make traditional French Bechamel sauce at home. Let me know how you made it.
Tips to Make Bechamel Sauce
I have already told you this – the making process is a breeze. There’s nothing except one thing to take care of: not to boil the milk and make it thick.
If you keep boiling the milk, it will curdle and turn into milk mawa or khoya. We don’t want that in here. So, boil the milk till it becomes hot.
Doing this will easily combine the all-purpose flour & butter mixture. If you still don’t get it, then refer to the recipe video.
Seasoning your Creamy White Sauce
Salt, pepper, red chili flakes, nutmeg powder, bay leaf, oregano, etc., are few seasonings. Once the sauce is ready, add them & combine. Allow some time so that the ingredients mingle up to release their flavors.
One more thing – do not allow your sauce to rest. Because with time, it will become thick. And then you will need to heat it again. Heating up, again and again, will alter the texture, flavor & aroma altogether.
So, that was it with the creamy white sauce recipe today.