Creamy white sauce

    Creamy white sauce


    147 people made this

    About this recipe: This bechamel sauce is quick and easy to make. Instructions are included in how to make it in the microwave or on the hob. Use as a pasta sauce or the base for a cheese or parsley sauce.

    Makes: 550 ml

    • 60g butter
    • 2 tablespoons grated onion
    • 2 tablespoons plain flour
    • 250ml chicken stock
    • 250ml single cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 1 pinch dried thyme
    • 1 pinch ground cayenne pepper

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. MICROWAVE METHOD: In a microwave, melt butter in a 1-litre glass measuring jug for about 1 minute on HIGH. Add onion and flour and mix well. Gradually add warm or room temperature chicken stock (NOT hot) and cream to jug, stirring constantly. Cook uncovered for 5-6 minutes on HIGH or until sauce is thickened. Do NOT boil. After 2 minutes, stir sauce, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
    2. HOB METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold cream and COLD chicken stock all at once. Stir well. Cook, stirring frequently, over medium heat until thick. Remove from heat and stir in seasoning.

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