By kiwidutch on May 05, 2003
Photo by -Sylvie-
Photo by -Sylvie-
"Formula for making a thin, medium and thick white sauce."
Serving Size: 1 (71 g)
Servings Per Recipe: 6
"Delicious! I love the infusion of onions and bay leaf (I didn't use peppercorns because I didn't have them) and I added one garlic clove to the infusion. Great flavor. I skipped the nutmeg and I used this sauce on a pizza and I am going to make this again to serve on pasta. Thanks for sharing this recipe."
"thanks for the proportions. I used the recipe to make 4.5 cups of condensed mushroom soup for a broccoli bake. I found that 8 tbls of flour and 8 of butter were perfect with one cup of sauteed mushrooms. I will always used this quantity for my 3.2L baking dish with. Before it was guess work and I was always nervous, but now I am confident of my sauce being thick enough and the right quantity to cover the veggies. Thanks a lot."
"I drizzled the white sauce over the butternut squash ravioli. I did substitute Vanilla Almond Milk for milk and it was mildly nutty and delicious! Next time would just top it with some crushed pecans :) Thanks for sharing!"
"Fabulous and foolproof ... the nutmeg is what I most remember when I used to make this a HUNDRED years ago. Don't be afraid of using the nutmeg I always use freshly grated and it brings this basic sauce to another level. Thank you for posting."
"Simple & perfect for anything!"
"I also loved the infusions and I also added garlic. Thank you!"
"Great tasting! I didn't use all the fancy stuff like Nutmeg and Peppercorns, but it still turned out brilliant. I loved how this recipe mentioned infusing onions. Great idea! However, it was clumpy but that is normal when I make white sauce...any suggestions to have a less clumpier sauce?"
"Great sauce! Made a Gluten-Free version using King Arthur's flour. Turned out delicious with excellent consistency."
"Made the sauce with soy milk today and it turned out great."
"I used this in a recipe I just posted: Tuna and Quinoa Cake. I think it MADE the recipe. I love Hollandaise, but this may just replace it at home for me, especially since I suck at making Hollandaise... Delicious!"
"Minus the nutmet, I used this sauce to make Tarragon Chicken with great results! This sauce can be used many ways. Be creative! Thanks for sharing!"
"Hello from Portugal, this is indeed a lovely sauce I make it often, the only difference in mine is that I add in a raw egg yolk in the end, and mix really well. It gives it a creamer texter. Another good receipe you've posted Kiwidutch, Thank-you."
"Superbly flavoursome bechamel sauce; and wonderfully clear instructions made this just so easy to make - which means I'll be coming back to this recipe again and again. On this occasion, I used this sauce as a yummy topping for a pasta and mushroom bake. Thank you for sharing this recipe, kiwidutch. Made for PRMR."
"Wow! I've never made it quite this way before with the scalded infused milk... so savory and smooth. And the nutmeg adds just the right compexity. Made for Please Review My Recipe."
"This is exactly how I learnt to make this at college,except we stuck the bayleaf to the onion with a clove.This is a masterclass in how to prepare the perfect bechamel,and I am ashamed to say that it has been many years since I bothered to scald and infuse the milk.I must admit that it is worth the teeny bit of extra effort required,as the infusion of the onion and bay do make a difference. This is not a difficult sauce to master by any means and it's well worth learning how to do it properly,especially as it's the basis of many other sauces. Thank you for posting.Made for PRMR."
"I used this recipe for my Thanksgiving last year and neglected to rate it. The milk infusion creats an increased level of flavor and compliments the vegetables. I am using it again this year. Thanx Kiwidutch"
"A very nice and basic sauce. Thank you for sharing kiwidutch."