There are two basic types of white sauces: Bechamel (pronounced bay-shah-MEHL), made with milk, and Veloute (veh-loo-TAY), made with broth.
Both of these begin with a roux (ROO), which is a combination of butter and flour that, when whisked into a liquid, binds the sauce and creates a velvety-smooth texture.
White sauces can be made up to one day ahead and stored in the refrigerator, covered with a piece of plastic wrap touching the surface to prevent a skin from forming.
These sauces can be used alone; seasoned with cheeses, herbs and spices to top meat, fish, chicken, vegetables or pasta; or to thicken creamy soups, like clam chowder, tomato and rice or cheddar-broccoli.
And both are easy to make! Here's what to do:
Basic Bechamel
Ingredients
3 Tbs butter (can be low-fat or margarine)
3 Tbs all-purpose flour
2 cups milk (can be low-fat, skim or 2%)
¼ tsp each salt and pepper
In a small saucepan, melt butter over low heat.
Using a sauce whisk, stir in flour; cook, stirring, for 3 minutes or until mixture begins to bubble.
DO NOT allow it to brown.
Slowly whisk in the remaining ingredients and bring to a boil.
Reduce heat to low and simmer, stirring, until the sauce coats the back of a spoon.
To make Veloute:
Ingredients
Use the same as for the abovementioned bechamel, BUT substitute 1 ½-2 cups of chicken or fish broth instead of the milk, depending on the type of consistency you want.
For more info on white sauces, check out www.allrecipes.com, www.foodnetwork.com and www.bechamelsauce.org.
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