White Sauce

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces White sauce is a common name (chiefly in the US and Britain) for the classic Béchamel Sauce, one of the "Mother Sauces" of French Cuisine. In French cooking, Béchamel Sauce is rarely used on its own; it is more often used as the base for derivitave sauces or as a binder for gratinées. Béchamel's American cousin, on the other hand, is frequently used as a finished product. White sauce is generally more highly seasoned than is Béchamel, but the procedure for making both is the same. Recipes from the 19th century and earlier often call for slowly simmering white sauce, for an hour or more, with whole onions and spices, then straining the finished sauce. Today, it is more common to use dried/ground seasonings; there is little difference in the finished product.

Cuisine: not stated · categories: Easy recipes; Recipes; Recipes for sauces and condiments; Recipes using all-purpose flour; Recipes using bay leaf; Recipes using butter; Recipes using mustard powder; Recipes using whole milk; Recipes with metric units; Recipes without servings

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