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White sauce, also known as béchamel sauce, is a versatile and classic base for many delectable dishes. This creamy and smooth sauce is a culinary staple that can elevate the flavor profile of various recipes, from pasta and casseroles to vegetable gratins and soups. While it may seem intimidating to make at first, mastering the art of creating a rich and velvety white sauce is simpler than you might think. In this guide, we will explore the step-by-step process of how to make white sauce, allowing you to add a touch of elegance to your culinary repertoire and create mouthwatering dishes that will impress even the most discerning palate.
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This article has been viewed 12,089 times.
White sauce (French name Béchamel ) is a versatile, easy-to-make sauce that was one of the first recipes ever taught to passionate chefs. White sauce is not only a delicious accompaniment to many dishes such as chicken and vegetables, but also a starting ingredient for more complex recipes such as Alfredo pasta sauce and Soufflés egg tarts. Let’s start making a rich and delicious sauce according to the instructions below:
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
For Traditional Béchamel White Sauce:
- 2 tablespoons butter
- 3 spoons of flour
- 1 cup milk (can be heated as desired)
- 1/4 teaspoon salt
- A little white pepper
For Alfredo Pasta Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 cup milk cream
- 1/4 teaspoon white pepper
- 1/4 cup cream cheese (cooking grade)
- 1/2 cup Parmesan cheese (shredded)
- 1/4 cup Asiago cheese (shredded)
- Dry white wine
Steps
Traditional Béchamel White Sauce



- A cooled sauce may have an unsightly scum on top. To avoid this, wrap the sauce with parchment paper or pour a thin layer of milk over the sauce before placing it in the fridge.

- For example, the recipe in the next section changes the way white sauce is made by adding a few ingredients and not using flour to create a delicious Alfredo pasta sauce.
Alfredo Pasta Sauce
- At this step, you are free to customize the cheese mix to find out which blends are best for you. For example, some chefs like to replace it with mozzarella or add a little white cheddar for extra flavor.

Advice
- Do not use black pepper instead of white pepper.
- Add cheese to make cheese sauce.
- If the sauce is lumpy, use a sieve to strain it.
- Do not let the butter burn. White sauce tastes best when cooked at a constant temperature.
- Use double the ingredients if needed.
- Storing warm milk in an easy-to-handle jar or glass will make it easier to pour it out.
- Heat the milk in a measuring cup (microwave safe). Then stir the milk into the flour mixture.
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 12,089 times.
White sauce (French name Béchamel ) is a versatile, easy-to-make sauce that was one of the first recipes ever taught to passionate chefs. White sauce is not only a delicious accompaniment to many dishes such as chicken and vegetables, but also a starting ingredient for more complex recipes such as Alfredo pasta sauce and Soufflés egg tarts. Let’s start making a rich and delicious sauce according to the instructions below:
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
In conclusion, making white sauce is a versatile and essential skill in the culinary world. It serves as a foundational element in numerous dishes, adding richness, creaminess, and depth of flavor. By following the simple steps outlined in this guide, anyone can master the art of making white sauce. The key lies in achieving a smooth and silky texture, balancing the flavors, and experimenting with different seasonings and variations. Whether it is used in pasta dishes, gratins, or casseroles, white sauce elevates the overall taste and consistency. So, do not shy away from the challenge and start practicing this fundamental culinary technique. With time and practice, you will undoubtedly become proficient in making the perfect white sauce every time.
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