White sauce recipe

WHITE SAUCE / BECHAMEL SAUCE –

also known as Bechamel sauce is a versatile sauce with many uses .We can pair it with fried veges  / chicken / lasagne / sauces / soups / pasta / spaghetti.

INGREDIENTS

• Butter – 1 ½ tbsp + ½ olive oil
• Garlic – 2 tbsp finely chopped or minced
• Maida / all purpose flour – 2 tbsp
• 1 cup of stock made from maggi veg or non veg cubes or plain water
• 2 cup milk
• Finely chopped parsely leaves – 2 tsp [optional]
• Oregano – 11/2 tsp
• Chilli flakes – 1 tsp
• Salt and pepper powder as per taste
• Parmesan cheese or cheese cubes grated – 2 or 3 cubes .

PREPARATION

Make stock by dissolving the maggi magic  cubes in 1 cup of hot water. Keep aside.

METHOD

Heat a non-stick pan.

Add the butter + oil.

Add the garlic and fry. [don’t burn the garlic]

Add the flour and cook for 1 min by continously stirring on low flame.

Add the stock and milk and cook.

Keep stirring and cook till sauce boils and thickens.

Add salt, pepper pwdr, chilli flakes and cheese.

White sauce is ready to use .

NOTES

1. Don’t make it very thick as on cooling it will become more thick.
2. Instead of using cubes ,you can prepare stock at hoe using vegs or chicken bones.Stock gives more flavour .you can use plain water instead.
3. Add more cheese while serving.
4. Cook on low flame.
5. If the sauce gets thick and dry add few tbsp of milk and heat again.
6. Spaghettis and pastas goes very well with this sauce.
7. Chilli flakes and oregano or mixed herbs enhances the flavour.
8. Keep stirring while cooking.
9. Instead of plain flour you can add corn flour mixed in milk.
10. *If it becomes thick add milk and adjust the seasoning.

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