Salsa Bechamel Recipe (Basic White Sauce)

This Salsa Bechamel is so easy and you can use it as a base for so many other sauces (or you can use is as it for a simple cream sauce!).

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: salsa bechamel, sauce, white sauce

Servings:

Calories: 151kcal

In a saucepan over medium-low heat, melt the butter.
With a whisk, mix in the flour once the butter is melted and mix until smooth.
Whisk for about 2 minutes, being careful not to burn the butter/flour mixture and until it turns a golden color.
Pour in all the milk, whisking the whole time. Continue to whisk until the mixture thickens (about 2 more minutes) and is completely smooth.
Increase heat to medium and continue to stir as the sauce thickens. The finished result should be the thickness and consistency of gravy. Add in salt and pepper to taste (and nutmeg, if desired).
Use on whatever dish you desire or you can pour it into a container and it will keep in the fridge for up to 5 days.

If you want to turn this into a cheese sauce, you can add 1/2 cup of shredded sharp cheddar cheese during the last 2 minutes of cooking.
Makes about 1 cup of sauce.