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You are here: Home / Back to Basics / How to Make Bechamel Sauce – Basic White Sauce Recipe – Mother Sauces

How to Make Bechamel Sauce – Basic White Sauce Recipe – Mother Sauces

September 9, 2015 By Aarthi 4 Comments

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I love bechamel sauces, there are creamy and can be used in many many recipes. I was wondering why i didn’t share the recipe of this till now, because this is one of the five mother sauces of the culinary world.

Similar Sauce Recipes,

Mayonnaise
Schezwan Sauce
Eggless Mayo
Pasta Sauce
Salted Caramel Sauce
Chocolate Dipping Sauce
Sweet Chilli Sauce

Bechamel sauce is nothing but a roux which is made with butter and flour which is then mixed with milk to thicken it and make it creamy. Add this to pasta and give a quick blitz in oven, you are good to go..So yum..Hope you will give this a try and let me know how it turns out for you..You will be needing this for my next recipe veggie pasta bake..

Preparation Time : 5mins
Cooking Time : 10 mins
Makes : 4 cups

Ingredients:

All Purpose Flour / Maida – 1/4 cup
Butter – 1/4 cup
Milk – 4 cups
Nutmeg Powder – a pinch (may be 1/8th tsp)
Salt to taste
Pepper to taste

Method:

Heat butter in a pan, add in flour and mix for a min till the raw flour taste goes away.

Slowly add in milk and keep whisking. Bring it to a boil. The sauce will thicken.

When the sauce coats the back of the spoon then it is done, it will thicken as it cools.

Add in nutmeg, salt and pepper. Whisk well.

Pour this in a container. Cover it with plastic wrap, make sure the top of the sauce touches the plastic wrap this prevents a skin from forming.

Store in fridge and use as needed.

Keeps well for 3 to 4 days.


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Pictorial:

Take all your ingredients
Melt butter in a pan
once it is melted
add in flour
mix well
cook for few secs
cook till raw smell leaves from it
slowly add in milk
keep mixing
use a whisk to mix it
it will start to thicken
now it is almost done
dip a wooden spoon, the sauce should coat it
draw a line using your finger the line should stay in place
at this point add in salt
take some nutmeg powder..or grate some fresh nutmeg in
dont add too much, a little goes a long way..
and some pepper powder..you can add white pepper powder..
mix well…sauce done
pour it into a bowl
cover with plastic wrap
the top of the plastic should touch the top layer of sauce
cover and store in fridge and use as needed
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Filed Under: Back to Basics, Bechamel Sauce, Mother Sauces, Pasta Sauce, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Thana

    December 3, 2015 at 7:40 am

    Hi Arthi JI how many days can store in fridge

    Reply
  2. Aarthi

    December 3, 2015 at 11:50 am

    @Thanathis keeps good for 5 to 7 days

    Reply
  3. Shaheen

    January 15, 2016 at 1:02 pm

    Hi Arthi, looks tempting but want to ask can we use any other flour or cornflour to make this.
    Want to make vegetable baked pasta tomorrow so pls reply fast
    Thanx

    Reply
  4. Aarthi

    January 15, 2016 at 3:40 pm

    @Shaheenno this is what has to be used

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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