Vida Recetas Editorial
The white sauce, also known as bechamel sauce, is one of the most versatile and essential preparations in cooking. With this recipe, you will learn how to make a creamy, smooth, and lump-free white sauce, perfect for accompanying pasta, lasagnas, vegetables, or croquettes. Its origin dates back to French cuisine, but today it is a staple in households worldwide.
This sauce is made from a butter and flour base (roux) to which hot milk is added, achieving a silky texture. It is ideal for those looking for a neutral sauce that enhances the flavor of other ingredients, and it can be customized with cheese, herbs, or spices. The recipe we present is simple and quick, perfect for intermediate cooks. Follow our tips and you will get a perfect sauce in minutes.
If you are wondering how to make lump-free white sauce, the trick is to add boiling milk and stir constantly. Additionally, you can store it in the refrigerator for up to 5 days, making it a practical option to prepare in advance.
Prep
10 min
Cook
7 min
Servings
6
Calories
132 kcal
Put the butter in a pot, preferably non-stick, wait for it to melt and add the flour, stir to cook all the flour for 1 minute.
Add the whole liter of boiling milk to the mixture and stir endlessly for 5 to 6 minutes, which is how long it will take for the sauce to thicken.
Remove from the heat, add the pepper and nutmeg, stir for the last time and set it aside. If you get lumps, don't despair, just strain the sauce and that's it.
You can keep this sauce for 5 days in the refrigerator
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 7 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
