Here is a great video recipe for white sauce or Bechamel Sauce which is commonly used in Pasta dishes, lasagne and also for fish/chicken.
I make white sauce at least once a week and use it for pastas, lasagne’s and a lot of main dishes. It’s a very easy to make and takes just a few minutes. Whenever I make this sauce, I make sure I double the recipe and save half for next time. It freezes very well. It comes in very handy when I am short on time and to fix up easy and quick dinners.
The first step to making a white sauce is to make a roux. This roux if stored well can be used to make white sauce in minutes and can also be used to thicken soups, curries, etc. Let’s learn a little more about roux and about white sauce and it’s usage.
What is roux?
Flour and fat cooked together is called roux. It’s usually used to thicken sauces, soups, curries. The ratio of fat to flour is usually 1 tbsp to 1 tbsp of flour. This can be made in advance and used to thicken dishes and to also make a quick sauce for Pasta
How do you make a white sauce for Pasta or for fish?
White sauce is simply made by adding hot milk to the roux and whisking it to bring to a thick sauce consistency. Once the basic sauce is made, you can add herbs of your choice, vegetables of your choice and cooked pasta. Mix and serve. Or simply pour the nicely seasoned sauce on cooked fish.
How do you make white sauce for lasagna?
The sauce for lasagne is also made the same way as in this recipe. I add bay leaves, garlic and onion sometimes for a depth of flavor.
This is the classic white sauce, also called bechamel sauce. If you add cheese to Bechamel sauce then it’s called Mornay. Find the detailed Mornay Sauce Recipe. I also make a Creamy & Mushroom Sauce Recipe Video for Pasta sometimes.
Basic White Sauce Recipe Video | Bechamel Sauce Recipe
The best and fail proof white sauce recipe with video. White sauce or Bechamel Sauce is commonly used in Pasta dishes, lasagne and also for fish/chicken.
- 2.5 tbsp Butter or Olive oil
- 2 tbsp Flour or 1.5 tbsp Whole Wheat Flour
- 2 cups Milk hot
- Salt to taste
- 1/2 tsp Black Pepper Powder
Heat butter (or olive oil) in a pan.
Add flour and stir for a minute or until the raw smell disappears. Mixture should be without any dry flour. If you feel the flour is more, then quickly add some more butter to dissolve the flour into a smooth mixture.
This is roux and can be taken out and stored to be used later for thickening soups or gravies or to make white sauce later.
To continue to make white sauce, slowly add hot milk in the pan, use a balloon whisk to whisk everything together.
Keep whisking till the sauce thickens and starts bubbling. Since the milk is already hot, it will not take much time for the sauce to thicken.
Once a boil comes and the sauce is sufficiently thick, switch off the gas. You can season it as per the dish you use the white sauce in.