Red, White, Brown: 3 basic sauces

White sauce

The white sauce is used all over the world but is widely known as B├ęchamel, a standard sauce in French cooking.

Simply, it is fat + starch + liquid dairy or substitute. The usual proportions are one part butter, one part flour and enough milk or dairy substitute added gradually until desired thickening occurs. In case you are interested, this is called a Roux.

Activity

Melt approx 1 tbsp butter on low

Add same amount of flour

Mix to a paste

Slowly add milk, whisking until sauce thickens

Add salt, pepper, garlic powder, mustard, cheese, herbs…anything you want.

Discussion