Classic White Sauce Recipe (Bechamel sauce)

The classic version of this standard white sauce recipe, known as Bechamel, was originally made with lean veal, herbs and spices simmering in the sauce for an hour. This is rarely done Today.
The white sauce used today is just simply milk and roux, which can be improved by using the Cajun, "holly trinity", (onion, bell pepper and garlic) and spices.
I have listed this classic recipe for white sauce that you can use with any dish that requires a white sauce. This recipe is the base for many other white sauces, for example, Cream Sauce, Mornay Sauce, Chedder Cheese Sauce, and so on.

8 ounces Clarified butter
8 ounces Bread Flour
1 gallon Milk
1 Small whole onion, peeled
1 Whole clove garlic
1 Bay leaf, small
1 bell pepper, sliced (optional)
Salt
Nutmeg
White pepper

1. Heat the butter in a heavy sauce pan over low heat. Add the flour and make a white roux. Cool the roux slightly after it is done.
2.In another sauce pan, scald the milk. Gradually add it to the roux, beating constantly.
3. Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
4. Stick the bay leaf to the onion with the clove and add with the bell pepper to the sauce. Simmer at least 15 minutes, or if possible, for 30 minutes or more, or until onion and bell pepper are tender. Stir occasionally while cooking.
5. Adjust the consistency with more hot milk, if necessary.
6. Season very lightly with salt, nutmeg, and white pepper. Spice flavors should not dominate.
7. Strain the sauce through a china cap lined with cheesecloth. Cover or spread melted butter on surface to prevent skin formation on the surface. Keep hot until ready to serve, or chill in cold-water bath for later use. (If this is covered in the refrigerator, the cold-water bath is unnecessary).

Variations to try:
Light Bechamel sauce: use 12 ounces of roux.
Heavy Bechamel sauce: use 1.5 pounds of roux.

Small Sauces

For each of the following sauces, just add the ingredients indicated to 1 quart of the white sauce recipe above.

Cream Sauce

Add 4 to 8 ounces of heavy cream, heated or tempered.

Chedder Cheese Sauce

Add 8 ounces of chedder cheese
1/2 teaspoon dry mustard
2 teaspoons Worcestershire Sauce

Mornay Sauce (fish sauce)

Add:
4 ounces Gruyere cheese
2 ounces Parmesan Cheese
2 ounces raw butter

Add both cheeses to base sauce, stirred in until just melted. Finish, off heat. Add raw butter and thin out with a little hot milk, if necessary, or use broth appropriate for the dish being prepared.
Mornay Sauce for Glazing: Finish Mornay Sauce with liason of 2 egg yolks and 2 ounces of heavy cream.

Mustard Sauce

Add :4 ounces prepared mustard.

Soubise Sauce

2 ounces butter
1 pound onion, finely diced

cook onion slowly in butter without browning. Simmer in sauce for 15 minutes, and force through a fine sieve.

Tomatoed Soubise Sauce

Add 1 pint thick tomato puree to 1 quart Soubise Sauce.

Nantua Sauce

6 ounces crawfish butter (can substitute with Shrimp). To make butter, see below.
4 ounce heavy cream

Maitre d'hotel Butter

1 pound butter
1/4 cup Chopped parsley
1 1/2 ounce Lemon juice
pinch Wite pepper

1. Using a mixer with paddle attachment, beat the butter at low speed until it is smooth and creamy.
2. Add the remaining ingredients and beat slowly until completely mixed.
3. Roll the butter into a cylinder about 1 inch thick in a sheet of waxed paper. Chill until firm.
4. To serve, cut slices 1/4 inch thick and place on broiled or grilled items just before serving.

NOTE: To create Shrimp or Crawfish butter, first make the butter above without the parsley, lemon juice and pepper. Then add these items below per my instructions:

1/2 pound cooked shrimp (or crawfish without shell) tails and shells, ground very fine.
Force shrimp butter through a fine sieve to remove pieces of shell.

White Sauce Recipe (top of page)

Making Sauces Page

Appetizer Recipes

Bread Recipes

Balanced Health Diet

Cajun Recipes

Casserole Recipes

Cooking With Herbs and Spices

Dessert Recipes

Food Nutrition Facts

Gumbo and Soup Recipes

Seasoning and Flavoring

Recipes table of contents