White sauce (béchamel sauce)

White Sauce（ホワイトソース）

What is white sauce?

White sauce is made by sauteing flour in butter, adding milk, and seasoning with salt and pepper.

The name white sauce is often used interchangeably with béchamel sauce.

White sauce is not often made at home, and most people use the one that comes in a gratin making kit or canned Heinz sauce.

However, making your own white sauce is surprisingly easy. The trick to not making mistakes is to take your time and don’t rush.

Please master how to make it.

Check out this recipe using white sauce.　　　　 　　 　　　　　👉　Layered layer of potatoes and white sauce

What is the difference between white sauce and béchamel sauce?

Both sauces are made by sautéing equal amounts of butter and flour, then adding milk. Use salt, pepper, and consomme for seasoning. This simplest state is called béchamel sauce.

Béchamel sauce is a type of white sauce, but white sauces made with cheese or fresh cream are not called béchamel sauce.

For a long time, I couldn’t tell the difference between cream sauce and white sauce. Cream sauce is made by adding fresh cream to béchamel sauce, and these (cream sauce and béchamel sauce) are collectively called white sauce.

Béchamel sauce is the base for many different sauces. Américaine sauce is an orange sauce made from shrimp shells. Aurora sauce uses tomatoes.

These sauces can be used in a variety of dishes such as gratins, croquettes, and stews by adjusting the viscosity. We recommend making a large amount and storing it in the freezer.

NUTRITION FACTS

395 kcal Protein 11.7g Fat 27.9g Carbs 30g Salt Equivalent 1.1g

INGREDIENTS

• butter 20g
• wheat flour 20g
• milk 300g
• consommé granules 1g

COOKING INSTRUCTIONS

➀ Put the butter in a frying pan and let it melt completely over low heat.

② Sift in the wheat flour. Be sure to sift it.

③ Once the flour and butter have fused together and become creamy, turn up the heat a little.

④ When small bubbles appear, turn off the heat.

⑤ Add milk little by little. Don’t panic if lumps suddenly appear. Mix with the milk while breaking up any lumps with a spatula.

⑥ Once there are no lumps and the sauce is smooth, add all the milk and add the consommé.

⑦ Simmer over medium heat until the sauce thickens. Be careful not to set the heat too high as it will burn easily. If it’s too thick, add a little milk.

⑧ Place the finished sauce on a plate and let it cool.

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