Prep 5 mins
Cook 30 mins
Based on a recipe from Lydie Marchall's cookbook, Slow-Cooked Comfort. She says of this recipe, "A well-made white sauce (bechamel in French, besciamella in Italian) is a wonderful binder for many...casseroles.... I flavor the sauce with a small onion and nutmeg. For the best result, I prepare the sauce when I need it."
- 3 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup onion, minced
- fresh ground pepper
- 1 pinch nutmeg
- parchment paper, for covering until ready to use
- Bring milk to a boil. Remove from heat and reserve.
- In a 2- or 3-quart heavy-bottomed saucepan, melt the butter, whisking in the flour until smooth (about 1 minute).
- Stir in the scalded milk all at once, and whisk briskly until smooth again.
- Add onion. Sprinkle with salt, freshly ground pepper, and a large pinch of nutmeg.
- Over medium-low heat, simmer, whisking occassionally, for 15 minutes. The sauce will be very thin initially, but as it cooks, it will thicken to the consistency of pancake batter.
- Set the sauce aside and cover it with buttered parchment paper until ready to use.
- Should the sauce thicken while waiting to be folded into a casserole you're preparing, whisk in more scalded milk.
Fatastic made this white sauce so many times in the last 9 mths just been to busy to come and review it. so easy great if you add some cheese at the end to. Great to mix with cauliflower for baby food to. Made for RECIPE SWAP #42 - July 2010
I made this to use in mersaydees' delicious Stuffed Cabbage Lasagna. This sauce was quick to make and the inclusion of the onion, nutmeg and pepper made it flavoursome in its own right and therefore added to the overall scrumptious quality of the Stuffed Cabbage Lasagna. Thanks for sharing the White sauce recipe, mersaydees. I'll certainly use it again in other recipes.