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White Sauce (Béchamel Sauce)

Serves 2

Description/Notes:

A basic white sauce that can be easily adapted with the inclusion of parsley, cheese, mushrooms or onions.

Ingredients:
  • 10 oz. (300ml) skimmed milk
  • 1 oz. (30g) plain flour
  • 1 oz. (30g) low fat spread
  • salt and freshly milled ground black pepper

    Cooking Instructions:
    1. Place the milk, low fat spread and flour into a saucepan
    2. Warm the saucepan over a moderate heat, whisking the ingredients all the time
    3. Bring to the boil, reduce the heat and simmer very gently for 2-3 minutes, stirring occasionally
    4. Season with salt and pepper
    5. For cheese sauce add 2oz. (50g) finely grated low fat cheese and half a teaspoon of French mustard at the end of simmering the white sauce
    6. For mushroom sauce 'dry-fry' 4oz. (100g) sliced and chopped mushrooms until they are soft then add, together with 2 tsps. lemon juice, to the white sauce at the end of cooking time
    7. For onion sauce 'dry-fry' the onions until soft adding a little water if the pan starts to stick, then add to the basic white sauce and stir
    8. To make parsley sauce add 3 tbsps. of finely chopped parsley and 2 tbsps. of lemon juice to the basic white sauce at the end of cooking time



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000