Easy White Sauce for Vegetables
One of the simplest sauces to make, white sauce is an excellent way to liven up fish, vegetables, or cooked pasta. Use this white sauce recipe with about 2½ cups of cooked vegetables.
Serves 4
Cooking time: 10 minutes
4 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
½ teaspoon ground nutmeg, or to taste
Salt and black pepper, to taste
In a small saucepan, melt the butter on low heat. Add the flour and blend it into the melted butter, stirring continually until it thickens and forms a roux.
Slowly add the milk and continue stirring with a whisk until the mixture has thickened. Stir in the nutmeg, salt, and pepper. Serve immediately.
Beautiful Béchamel Sauce
Believed to have been created by a chef working in the court of French King Louis XIV, the official name of white sauce is béchamel sauce, after Louis de Bechameil, a chief steward in the King's Court. In addition to standing on its own, white sauce forms the base of many other famous French sauces. Rich Mornay sauce is made by adding eggs, cream, and shredded cheese to the basic sauce, while velouté sauce is made with stock instead of milk.
