Ingredients for Basic Bechamel White Sauce With Variations Including Au Gratin
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
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How to Make Basic Bechamel White Sauce With Variations Including Au Gratin
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook, stirring constantly, until smooth and bubbly (about 1-2 minutes).
- Gradually whisk in milk (or other liquid), ensuring no lumps form.
- If using an onion for flavor, add sliced onion to milk while heating. Remove before adding to butter/flour mixture.
- Bring to a simmer, stirring constantly, and cook for 1 minute, until thickened.
- Season with salt, pepper, and nutmeg (if using).
- For variations:
- **Cheese Sauce:** Remove from heat, stir in cheddar cheese until melted.
- **Au Gratin:** Mix sauce with potatoes, vegetables, meat, etc. Top with bread crumbs and cheese; broil until golden brown.
- **Curry Sauce:** Add curry powder with flour in step 2.
- **Dill Sauce:** Add dill and nutmeg with flour in step 2.
- **Mornay Sauce:** Add grated cheese to hot sauce; stir until melted. Season with mustard or Worcestershire sauce to taste.
- **Velouté:** Substitute broth for milk.
- **Herb Sauce:** Add fresh or dried herbs; cook for 1-2 minutes longer.
- **Cream Sauce:** Stir in heavy cream after the sauce is thickened.
- **Mustard Sauce:** Add dry mustard to the flour in step 2.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
0g
Fat
302g
Carbs
22g
