White sauce

White sauce, also known by its French name béchamel, is a classic sauce in French cuisine and forms one of the bases for many other sauces in the culinary world. It is made from a white roux (butter and flour) and milk. Often seasoned with salt, white pepper, and sometimes nutmeg, white sauce is a versatile component in many dishes, ranging from casseroles to soups and pasta dishes.

Ingredients and Preparation

The primary ingredients for white sauce are:

• Butter
• Flour
• Milk

The process of making white sauce involves melting butter over medium heat, adding flour to form a roux, and cooking the mixture for a few minutes to remove the floury taste. Warm milk is then gradually whisked into the roux, ensuring the mixture becomes smooth and thickens upon gentle cooking. The sauce's thickness can be adjusted by the milk's quantity, leading to different sauce types such as thin (sauce suprême), medium (sauce béchamel), and thick (sauce mornay).

Variations

Several variations of white sauce exist, each serving different culinary purposes:

• Mornay sauce: A béchamel sauce with cheese added, typically Gruyère or Parmesan.
• Mustard sauce: Incorporates mustard for a tangy flavor.
• Soubise sauce: Combines béchamel with onion purée for a sweet and savory sauce.

Culinary Uses

White sauce is foundational in many cuisines, particularly French and Italian. It is used in lasagna, moussaka, and as a base for various cheese sauces. Additionally, it serves as a thickening agent for soups and gravies.

History

The sauce's origins are linked to the Italian and French cuisines, with the term béchamel appearing in French cookbooks as early as the 17th century. It is named after Louis de Béchameil, a steward to Louis XIV, although he did not invent the sauce but popularized it.

Nutritional Information

White sauce can be high in calories and fat due to its butter and milk content. However, variations using low-fat milk or alternatives like almond milk can be made for a healthier option.

See Also

• Roux
• French cuisine
• Sauce
• Culinary arts