White Sauce or Bechamel Sauce
This is a very versatile sauce. It’s uses are endless. It can be used over eggs, over pasta, over fish by adding certain spices. Here is the basic with a hint of spice which is optional. It is also a light version.
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1-1/4 cups of skim milk
- 1-1/2 tsp of dyhydrated chicken broth
- 1/2 tsp of cayenne (or to taste, optional)
- Pepper to taste
- Melt the butter in a heavy saucepan.
- Stir in the flour and cook, stirring constantly until the paste cooks and bubbles a bit, don’t let it brown. (about 2 minutes)
- Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil.
- Add dehydrated chicken broth, cayenne and pepper, lower the heat and cook, stirring for 2 to 3 minutes.
Nutrition Per Serving
- Calories 340
- Fat 20.4 g
- Sugar 15.6 g
- Carbohydrates 27.2 g
- Protein 11.9 g
- Fiber 0 g
This sauce is a staple. You can omit the cayenne if you don’t want the spiciness. Stir in 1/2 cup of grated cheddar and it becomes a cheese sauce. Add dill and this is great over salmon. You can serve it over chicken. Add mushrooms and it’s just great over pork chops. Remember to have fun and make it your own.