Basic White Sauce


The true mother of invention.

Time: 10-15 mins.

3 Tbs. butter or oil

3 Tbs. flour

1/4 tsp. salt

dash of pepper

1 1/4 cups milk

Melt butter or oil in saucepan.

Stir in flour and seasonings.

Cook over medium heat until bubbly.

Add liquid slowly, stirring with wire whisk to prevent lumps.

Cook until thickened. Set aside.


Bechamel sauce is the foundation for many creamed vegetable dishes and gravies. It also can be modified to replace canned cream soups. For example, replacing the milk in this recipe with an equal amount of chicken broth or stock is a substitute for 1 can of cream of chicken soup.