I’m rubbish at sauses but I really like them. Worse still, I don’t partricularly like store bought sauces either. If you want a simple and easy to make sauce that is great with roasted vegetables for instance, then this is t he one for you. Katya loves this sauce – which is the best recommendation I can give 🙂
When I say it’s simple, it’s slightly missleading as it is so easy and quick to make that I often start making it before the rest of the meal is cooked and finish too early. Don’t worry, if this happens to you, just leave it to one side and re-heat a little later when you are ready.
I’ve included some suggested vegetables that this goes well with in the commens/notes, at the end.
Hope you like it!
Simple White Sauce (Béchamel Sauce)
Equipment
- Small Saucepan
Ingredients
- 30 grms unsalted butter
- 30 grms all-purpose flour
- 360 ml milk preferably whole milk
- Salt and pepper to taste
- A pinch of nutmeg optional
Instructions
- Melt the butter in a saucepan over medium heat.
- Once the butter is melted, add the flour to the saucepan. Stir continuously with a whisk and cook for about 1-2 minutes until the mixture (roux) turns a light golden color. Be careful not to let it brown too much.
- Gradually pour in the milk while whisking constantly to prevent lumps from forming.
- Cook the sauce, stirring frequently, until it thickens and reaches a smooth consistency, typically around 5-7 minutes.
- Season the sauce with salt, pepper, and a pinch of nutmeg if using. Taste and adjust the seasoning as needed.
Roasted Vegetables to Pair with this White Sauce:
1. Root Vegetables: Carrots, parsnips, turnips, and potatoes (sweet potatoes or regular) roast beautifully and complement the creamy sauce with their earthy flavors.
2. Brassicas: Cauliflower, broccoli, and Brussels sprouts when roasted add a slight caramelized flavor that pairs well with the creamy sauce.
3. Squash and Zucchini: Sliced and roasted, these veggies offer a sweet and slightly crisp texture that contrasts nicely with the sauce.
Roasting Instructions: (just n case you were wondering)
Preheat your oven to 200°C.
Chop the vegetables into uniform-sized pieces for even roasting.
Toss the vegetables in olive oil, salt, and pepper.
Spread them in a single layer on a baking sheet.
Roast in the oven for about 20-25 minutes or until they are tender and have some golden-brown edges.