White Sauce ( For Baking)
by Tarla Dalal
Added to 207 cookbooks
This recipe has been viewed 187713 times
A basic sauce made by using plain flour, butter and milk. Easy to make but very versatile in its uses. Its used as a base for various soups, pastas, sauces, baked dishes, etc which require a certain creaminess.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
- Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously.
- Add the salt and pepper, mix well and cook on a medium flame for 1 more minute.
- Store in an air-tight container and use as required.
- If the sauce is to be used for later use, add a little milk, mix well and re-heat it.
White Sauce Video by Tarla Dalal's Team
White Sauce ( For Baking) recipe with step by step photos
The basic white sauce is also known as béchamel and has its origin in France. The authentic béchamel sauce, makes use of milk boiled with studded onion (onion halve pierced with cloves) and bay leaves but, that is totally optional.
For making the White Sauce, heat the butter in a broad non-stick pan.
Once the butter has melted, add the plain flour.
Cook on a slow flame for 1 to 2 minutes, while stirring continuously with the help of a whisk. This is called as a roux which acts a thickening agent for the White Sauce. The frequent stirring helps in even cooking of the flour apart from preventing it from forming lumps.
Once you see the flour has become a little froth and golden in colour, reduce the flame to low and add the milk. Pour the milk with one hand and whisk using the other hand. If you are vegan or allergic to dairy products, then use almond milk.
Whisk well and cook on a medium flame for 3 to 4 minutes, or till the White Sauce thickens, while stirring continuously. It is very important to mix continuously after you add the milk and whisk until the flour and milk have incorporated well. If not whisked well, you might get lumps in your White Sauce.
Add the salt and pepper
Mix well and cook on a medium flame for 1 more minute. You can even add little nutmeg powder to enhance the flavor of White Sauce.
Cool the White Sauce completely, pour in an air-tight container and refrigerate/freeze. Remember, on cooling the white sauce will thicken more. You can even prepare the white sauce in a microwave, refer this recipe to learn how to make White Sauce In Microwave. If the sauce is to be used later, add a little milk, mix well and re-heat it.The ratio of butter:flour:milk is ALWAYS remain 1:1:10 to get a perfect consistency thin white sauce that is used in White Sauce Pasta recipe and cream soup recipes like the Cream Of Brocolli Soup.
For making baked and other dishes, this White Sauce is enhanced with addition of an assortment of ingredients or used as a base to make other sauces. For thick consistency white sauce for croquettes and other appetizer recipes, use 2 tablespoons of butter and 2.5 tablespoons of flour to ½ cup of milk. Cheese Corn Balls is my favorite recipe using this mesaurements.
Nutrient values per cup
|Vitamin A||941.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||2.7 mg|
|Folic Acid||14.9 mcg|
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