Today I am making white pasta sauce with a few extra ingredients for my veggie pasta recipe . Generally it’s known as a white sauce but its called Bechamel sauce. A bechamel or white sauce is one of the classic French “mother sauces” that form the basis of much French cuisine. Infact we have 4 categories in French “Mother sauces“. The French mother sauces were originally four base sauces set forth by Antonin Careme in the 19th century.
Careme’s four original mother sauces were:
In the 20th century, Chef Auguste Escoffier demoted Allemande to a secondary sauce of Veloute, and added Sauce Tomato and Hollandaise.Its depends on how thick or thin sauce we need , but most classic recipes call for about 4oz of roux (a mix of equal weights butter and flour) for every 1 quarter of sauce to be thickened. This is assuming that the sauce will be gently simmered for about 30-45 minutes after the roux is incorporated.A bechamel sauce is perhaps the most commonly-used mother sauce for home cooks. It’s really very simple with few ingredients. A roux is cooked together into a clumpy paste, then cooked with milk until smooth and creamy. The butter and flour swells as they are cooked in order to thicken the milk. Low-fat sauce is a good base for creamy sauces it can be dressed up into a pasta sauce with a little extra liquid and some herbs. Knowing how to make a white sauce is a great technique for any cook, it’s so easy and quick to make and delicious also !
Time time : 20-25 minutes
Quantity: 2 cup
- 2 Tbsp all purpose flour (maida)
- 2 cup whole milk (warm)
- 2 Tbsp Unsalted white butter
- Pinch of salt (according to your taste)
For Special Flavor :-
- 1/8 white pepper (I am using Black pepper)
- 1/4 Cup mozzarella cheese
- 2 Tbsp Parmesan cheese
- 1 tsp oregano
- 1 tsp basil leaves
- 1 tsp parsley flakes
- pinch of garlic powder (Optional)
Take a heavy saucepan and add unsalted butter at medium flame for 1 min. When it starts melting and become hot, add all purpose flour and mix it very well . You need to stir continuously with whisk so the better and flour can be mixed very well at low flame. It will take 4-5 min for cooking when it become little brown. Now it’s time to add 1/2 cup of warm Milk . Warm the milk in a separate saucepan or in the microwave and set aside.
NOTE :- Cold milk is a reason for lump, so avoid this situation by only adding warm or hot milk , stir continuously.
You need to stir constantly, so it will be more smoother sauce (without Lump). Bring to a boil and boil for 2-3 minutes at low flame
Cook and stir the flour-butter mixture over medium heat for about 5 to 8 minutes. The butter and flour will dry out slightly, and turn just a bit darker to a more golden color. Do not let it brown or darken, we are creating a “blond” or golden roux, where the flour has just been cooked. Now add remaining milk .Mix it very well again and again.
Now add salt, mix it and switch off the flame but you need to mix it after switch off the flame . It will take 4-5 min for cooking at low flame , when it become slightly thick .
Sauce is ready to serve !!!
Today I am using this sauce for my veggie pasta so I am adding some extra flavor .
For that add black pepper, mozzarella cheese, Parmesan cheese,oregano,basil leaves,parsley flakes,garlic powder in the sauce. Usually instead of black pepper we need to use white pepper in the sauce as it brings more good color and texture to the sauce. Mix it well and cook for 2 mins at low flame again.
Now my White sauce is ready for my veggie pasta ….. !!!!!
Let’s enjoy!! 🙂