Basic white Sauce
Three basic ingredients flour, butter & milk cook together to make this classic white sauce, also known as Béchamel sauce. The versatile sauce forms the base for many recipes. You can use it as a pasta sauce or in bakes or even as a filler for sandwiches. Flavour it with nutmeg, mustard or pepper depending on the intended use.
Wholesome, fresh cow milk from Sarda Farms gives a rich, silky texture to the white sauce.
- 2 tablespoon Sarda Farms unsalted butter
- 2 tablespoons flour (Maida)
- 2 cups Sarda Farms milk
- ½ teaspoon salt (or to taste)
- ¼ teaspoon grated nutmeg
Melt butter in a saucepan on low-medium heat.
Add flour and stir so that it forms a paste.
Cook for a minute till the flour just loses its raw smell (but does not brown)
Take the sauce pan off the heat.
Gradually add the milk in a thin stream, whisking constantly to avoid lumps.
Place the pan back on the burner.
Whisk thoroughly while cooking on low-medium heat till the sauce thickens (about 2-3 minutes).
Take it off the heat, sprinkle the nutmeg powder and allow it to cool. Cover the pan with a plate or plastic wrap to avoid skin formation on the top.
Use as required.
Notes:Adjust the quantity of milk depending on how thin or thick you want the sauce to be.
The above recipe yields a thick but pourable sauce, which is great for recipes like baked vegetables or gratins.
For a thicker sauce (eg.as a filler in sandwich) reduce the quantity of milk or for a thinner sauce (eg.to be used as pasta sauce) increase the amount of milk.