Classic White Sauce (Béchamel): The Best Classic White Sauce (Béchamel) Recipe from Cook'n

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	Classic White Sauce (Béchamel)

Serves: 6

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 6  Serving size: 2 Tbsp
This delightful sauce has enough flavor that no one will ever notice the missing fat; use it as a base for creamed dishes. It follows the classic formula--flour heated in fat, with flavored milk stirred in--but with half the usual amount of fat. So, you need to be vigilant about whisking constantly, to prevent burning--low-fat sauces are less forgiving. If you’re pressed for time or plan to use the sauce in an already highly flavored dish, try the Rush Hour White Sauce.

Print this Recipe

   1 1/4 cups low-fat (1%) milk
   1/4 medium onion
   1 bay leaf
   3 whole cloves
   1 tablespoon unsalted butter or nondiet margarine
   2 tablespoons all-purpose flour
   Pinch salt
   Ground black pepper to taste
   Pinch dried thyme (optional)

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1. In a small saucepan, combine the milk, onion, bay leaf, and cloves; bring to a simmer, reduce the heat, and cook just below simmering, stirring frequently, until the milk has absorbed the flavors, about 15 minutes. Remove from the heat. Remove the onion, bay leaf, and cloves; set aside.
2. In a medium saucepan, melt the butter. Add the flour, 1 Tbsp at a time, whisking constantly, until a smooth paste forms. It will get very thick, then loosen again; keep whisking until the mixture turns the color of light wood, about 1 1/2 minutes. Remove from the heat.
3. Very slowly, add the warmed milk mixture, whisking constantly to prevent lumps. (If some lumps form, just pour the sauce through a strainer.) Return to the heat and cook, whisking constantly, until the mixture bubbles and thickens, about 2 minutes. Season with salt, pepper, and thyme.

Exchanges
1/2 Starch
1/2 Fat

Calories 48
Calories from Fat 22
Total Fat 2g
Saturated Fat 2g
Cholesterol 7mg
Sodium 38mg
Carbohydrate 4g
Dietary Fiber 0g
Sugars 2g
Protein 2g

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