This simple white sauce goes well with flavorful vegetables like broccoli, asparagus, and Brussels sprouts (shown), and in lasagne.
Yield: 2 cups
Time: 25-40 minutes
Tools
- 2 saucepans
- whisk
Ingredients
- 3 T oil
- 3 T flour
- 2 c non-dairy milk or vegetable stock
- dash nutmeg
- pepper
Directions
Heat the oil over medium heat and carefully add the flour. Whisk continuously for 2 to 3 minutes, until smooth and lump-free.
Add the milk or stock slowly, whisking constantly until sauce has thickened.
Lower the heat as much as possible and simmer, stirring occasionally, for 15-30 minutes, depending on desired thickness.
Season with nutmeg and pepper.
Serve immediately or add additional ingredients.
Notes
Béchamel is very versatile. It can be used as the base for herb, sun-dried tomato, nut, or other sauces.
As with all milk sauces, be sure to watch the heat. It’s easy to burn or break white sauces.
Variations
- Use vegetable stock for a light, low-fat sauce.
- For a much richer sauce, try Cashew béchamel.
Help
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