My classic Italian cream sauce, or Béchamel, is a huge favorite among my family, my nieces, my nephews, their friends…:). With a few simple ingredients, a little bit of time, and your imagination, this recipe lends itself to many delicious pasta dishes and casseroles.
I have included a list of suggested variations in the notes below.
OG White Sauce
Ingredients
- 1-2 Tbsp Unsalted butter
- 1 Tsp All purpose flour
- 1 pint Half and half or whole milk. Increase the butter by 1/2 tbsp if using milk.
- 1/4 Tsp Salt to taste
- 1/4 Tsp Crushed black pepper
- A pinch Grated nutmeg Optional
- Herbs of your choice Chopped fresh/dried, such as parsley, thyme, or sage. Optional
Equipment
- Whisk
- Spatula
- Saucepan
Instructions
- Assemble all your ingredients along with a whisk or spatula. The first few steps of this recipe go by quickly.
- Heat butter in a saucepan on medium, or medium low heat.
- When the butter melts, add the flour and whisk immediately so the flour gets bubbly in the butter, and turns a light gold color. Be careful, the flour will brown quickly. If your butter is too hot, take it off the fire before adding the flour. Whisk and return it to the fire.
- Next add the half and half in a steady stream while whisking with the other hand so that the half and half and flour combine into a smooth mixture.
- Let this cook for a few minutes, make sure you stir every 10-15 seconds, until the sauce starts to bubble and thicken. Keep the heat at medium low. If it is too low, the sauce will not thicken. Don't crank it up too high, or the sauce will boil up too quickly and overflow. The sauce should begin to thicken in about 5-8 minutes. If it is taking too long, try raising the heat at bit. Or whisk in another 1/2 teaspoon of flour.
- Once the sauce thickens and turns silky, lower the fire and add salt, pepper and other seasonings, stir a couple more times and cook for another 2 minutes. Taste and adjust the seasoning before turning off the stove.
- Serve hot, tossed with pasta, and topped with fresh grated parmesan, and any protein and veggie on the side. The sauce will form a skin as it turns cold. Just whisk it again a couple times and it will be just fine.
Notes
- This sauce is a favorite in my family. It is easy to make, and lends itself to endless variations.
- Add a tablespoon of pesto for a pesto cream sauce.
- Stir in sautéed mushrooms and onions for a mushroom cream sauce.
- Stir in some green peas and asparagus, or spinach for a vegetable forward pasta dish.
- Use this sauce as a base for a green bean casserole.
- Stir in gorgonzola just before taking the sauce off the heat for an amazing gorgonzola cheese sauce.
- I don’t add any cheese while cooking the sauce, to prevent hard cheeses from seizing up in the sauce. However you can stir in soft or semi soft cheeses at the end, just before turning the heat off.
- Leftover sauce can be stored in the refrigerator for 2-3 days. Reheat in a microwave or in a saucepan over gentle heat.