White Sauce by Bellrecipes

White Sauce by BellRecipes is the epitome of simplicity and versatility. Whether you’re dreaming of a creamy pasta dish, layering it into a lasagna, or making a veggie medley shine, this sauce is your secret weapon! With just a handful of pantry staples, you’ll whip up something luxurious and oh-so-satisfying. This creamy concoction can elevate anything on your plate while keeping things quick and easy—perfect for beginners or seasoned home cooks alike!

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About The White Sauce by Bellrecipes Recipe

Let’s talk about comfort food staples. White Sauce, aka béchamel if you want to get fancy, is a classic for a reason. This sauce has been around forever (rumor has it French chefs were making it way back in the 1600s). But don’t let its history intimidate you—White Sauce by BellRecipes is here to prove that something so tried-and-true can be incredibly simple and versatile. Think about mac and cheese, creamy chicken bake, or veggies swimming in luscious creaminess—that’s the magic of this sauce! And the best part? You don’t need a culinary degree to make it. This easy recipe breaks down those intimidating myths and helps you cook it up right in your kitchen. Whether you’re a kid experimenting for the first time or mom prepping dinner, you’ll love how seamlessly this recipe fits into your life.

Why You’ll Love This Recipe

  • Made with just a few basic ingredients found in most pantries.
  • Perfect as a base for pasta, casseroles, or creamy vegetables.
  • Customizable for different flavors or dietary needs.
  • Quick and easy to prepare, even on a busy day.
  • Consistently smooth and creamy texture.
  • Ideal for both beginner cooks and seasoned pros.

Key Ingredients and Substitutions

  • Butter: Unsalted works best, but salted can add a little flair if that’s what you have.
  • Flour: All-purpose flour is our go-to, but gluten-free options work too.
  • Milk: Whole milk is classic, but skim or plant-based milk like almond or oat also works.
  • Salt & Pepper: These are your go-to seasonings, but don’t be afraid to toss in garlic powder or nutmeg for extra flavor.

How to Make the Recipe (Step-by-Step)

  • Melt the Butter: Yum! Start by melting butter in a saucepan over medium heat. Once it’s fully melted, you’ll be smelling buttery heaven.
  • Add Flour: Stir in the flour, whisking constantly to keep clumps at bay. This step creates a roux—a fancy way of saying flour and butter cooked together!
  • Add Milk Slowly: Pour in the milk gradually, whisking all the while for that classic creamy texture. Remember—patience is key!
  • Season Away: Sprinkle in salt and pepper. Taste-test as you go because you’re the boss of your sauce.
  • Cook to Perfection: Stir for a few minutes on low heat until it thickens up. You’ll know it’s ready when it coats the back of your spoon like a pro sauce.

Expert Tips for Success

Use room temperature milk to avoid lumps.
Whisk constantly to prevent burning.
If it’s too thick, add a splash of milk.
Want extra creaminess? Stir in a pinch of grated cheese.

Variations and Customizations

Want it cheesier? Add shredded cheddar or Parmesan. Make it garlicky by adding garlic powder or minced garlic before the milk step. Going dairy-free? Use plant-based butter and oat, almond, or soy milk.

Nutritional Information

This White Sauce has about 100 calories per serving, mostly from the butter and milk. It’s rich in fats (the good kind!) and carbs from the flour but low in protein unless you add extras like cheese. If you’re swapping for lighter ingredients, you’ll shave off some calories without sacrificing flavor. Great for indulgent meals when used in moderation!

Storage and Reheating Instructions

Store leftover sauce in an airtight container in the fridge—it’s good for 3-4 days. When reheating, add a splash of milk to restore its creamy texture. Heat gently on the stovetop or microwave, stirring often.

Recipe Card of White Sauce by Bellrecipes

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Melissa Taylor
This simple white sauce recipe crafted from butter, flour, and milk, often referred to as béchamel sauce, serves as a versatile base. Whether featured in creamy lasagna, rich chicken pies, or airy cheese soufflés, it delivers a touch of French cuisine to your table.
White Sauce by Bellrecipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine French
Servings 8
Calories 48 kcal

Ingredients list
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk or more as needed
White Sauce by Bellrecipes recipe ingredients

Step-by-Step Instructions
 

  • First, let's round up all the ingredients needed for our creamy culinary venture.
  • Gently melt butter in a small saucepan over medium-low heat, allowing it to become just liquid.
  • Stir in the flour until you achieve a thick, smooth paste; continue to cook and stir until it turns a lovely golden hue, approximately 5 to 7 minutes.
  • Gradually whisk in 1 cup of milk; cook and stir persistently until it gently thickens, which should take about 5 more minutes. Add extra milk to reach the desired consistency.
  • Savor this versatile sauce as the perfect finish to your culinary masterpiece!

Notes

For a delightful variation, add a hint of nutmeg or infuse with fresh herbs to create a unique twist on the classic béchamel.

Nutrition

Calories: 48kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 33mgSugar: 1g
Keyword béchamel, bellrecipes, sauce, white sauce
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All Your Questions About This Recipe

Can I make this sauce dairy-free?

Absolutely! Just swap butter for dairy-free butter or oil, and use plant-based milk.

What if my sauce is lumpy?

No worries—just strain it or give it a whirl with an immersion blender to smooth things out.

Can I freeze White Sauce?

You sure can! Pour it into a freezer-safe container, and it’ll keep for up to 3 months. Thaw and whisk well before reheating.

Is White Sauce gluten-free?

Not as is, but you can use gluten-free flour, and it’ll taste just as good.

How do I know it’s done?

The sauce is ready when it clings to the back of a spoon but still pours off in a silky ribbon.

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