Knowing how to make white sauce can be simpler than you imagine, after all, there are few ingredients and the preparation time is quick, especially when compared to cooking other sauces.
There are no secrets to the recipe, you just need to follow our step-by-step instructions to learn how to make white sauce. Remember that this sauce goes perfectly with all types of pasta.
Use it in lasagnas, light meat dishes and even salads. But to do this, you need to know how to manage the consistency of the sauce to make it thicker.
Created at the end of the 19th century in France, white sauce is also known and called bechamel sauce, mainly by chefs,
It serves as a base for other sauces, especially those whose main ingredient is cheese. This is due to the ease of combining flavors and the easy preparation of the sauce.
3 white sauce recipes
Check out how practical each recipe is and rock the kitchen, preparing a smooth, consistent and very tasty sauce for dinner or lunch.
1. White sauce for lasagna
Béchamel sauce can be used to make lasagnas with cheese, chicken, ham and cheese or spinach, as it goes perfectly with each item and provides an incredible flavor.
Just look!
- Preparation time: 15 minutes
- Yield: 15 servings
Ingredients
- ½ liter of milk
- 4 tablespoons of wheat flour
- 2 tablespoons of margarine or butter
- 1 medium onion, chopped
- 1 box of cream
- Grated cheese
- Garlic, salt and nutmeg to taste
Preparation method
- Fry the garlic and onion in butter .
- To taste, add the nutmeg, milk, wheat flour tablespoons, and salt. Stir thoroughly.
- Continue stirring until the sauce develops a thicker consistency.
- Then, lower the heat and let it cook for approximately 5 minutes.
- Turn off and mix the cream and grated cheese into the sauce.
Note: When adding the spoonfuls of wheat flour, do not stop stirring, as this prevents your sauce from forming flour lumps. However, if this happens, transfer all the contents to the blender and blend until the flour lumps have broken down. Then, just return the sauce to the pan and continue the process.
2. White sauce for pasta
The white sauce with cream has a lighter consistency, so it is best to add the pasta to the sauce pan so that both finish cooking together. This will allow the pasta to absorb even more of the béchamel flavor.
- Preparation time: 30 minutes
- Yield: 8 servings
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon of margarine
- 1 small onion, chopped
- 1 box of cream
- ½ liter of milk
- 1 cup grated cheese
- Salt and black pepper to taste
Preparation method
- Fry the onion in melted margarine and add salt and black pepper.
- Then add the cream and stir.
- In another container, dissolve the starch in the milk and add the contents to the pan.
- Stir until the sauce is entirely uniform and has a solid consistency.
- Add the cooked pasta with salt to the sauce, lower the heat and let it cook for about 3 minutes.
- Turn off the heat, add the cheese and mix well so it doesn’t stick.
3. Fit white sauce
It can be mixed with any dish just like traditional sauces, i.e. light meats, chicken and salads and best of all, it contains only 145 calories.
- Preparation time: 15 minutes
- Yield: 8 servings
Ingredients
- 1 cup skim milk
- 2 teaspoons of olive oil
- 2 tablespoons of grated light cheese
- 1 tablespoon cornstarch
- 1 teaspoon grated nutmeg
- 1 small onion, chopped
- Salt and black pepper to taste
Preparation method
- Fry onion in olive oil
- In another container, dissolve the starch and half the amount of milk.
- Add the rest of the milk to the pan until small bubbles form.
- Before the milk comes to a full boil, stir in the dissolved starch in the pan.
- Allow it to thicken and keep stirring until the sauce is uniformly thick.
- Add the salt, black pepper and grated nutmeg, mix and turn off the heat.
