Béchamel sauce also known as “white sauce” or the “glue sauce” was introduced to the French in 1533 and till today remains as one of the five “mother sauces” of the French Cuisine. Traditionally this sauce was made by cooking onion and potato peels in butter which was spiced with parsley and nutmeg and finally whipped with cream to which more butter was added to give a final finish. The modern recipe however is much different where flour, butter, and milk are combined to result in a silky smooth creamy white sauce.
This starch-based sauce uses wheat flour combined with butter to form a roux which is then cooked in milk. Easy as it may sound the roux-sauce can become lumpy. Foodialogues shares three different methods of preparing a silky smooth sauce along with tips on troubleshooting. Hop on to my blog not just for the sauce know-how but also for a simple pairing of béchamel sauce-based vegetable curry and minty spinach rice……a delicious Indo-French combination.
CREAMY WHITE SAUCE VEGETABLE CURRY
Ingredients Creamy White Sauce Vegetable Curry:
- Cubed Vegetables –Zucchini Broccoli, Carrots, Beans, Peas-1 C
- Milk -2 C
- Whole Wheat Flour 2 Tbsp
- Butter 1 tbsp
- Italian Spices 1 tsp
- Red Chilli Flakes 2 Tsp
- Salt As Required.
- Crushed Garlic 3 Pods.
Preparation Method for Creamy White Sauce Vegetable Curry:
- Heat a heavy-bottomed pan. Add a teaspoon of butter and crushed garlic. Sauté on low flame till light brown in colour. Add the flour and roast till a good aroma emanates.
- Switch off the flame and allow the flour mixture to cool. Pour preheated milk and whisk well till smooth.
- Switch on the flame and with constant stirring & cook till the mixture is thick enough to coat the back of a spoon.
- Set this aside, Take a heavy-bottomed pan, and add the remaining butter and the vegetables. Sauté till cooked crisp. Pour the sauce and bring to a boil on low flame, add required salt, chilli flakes, and Italian spices.
- Once the mixture bubbles switch off the flame. Serve hot/warm with rice.
NOTE: WHITE SAUCE PREPARATION METHODS
ROUX METHOD
- BUTTER 15 G
- MILK 250 ML
- FLOUR 15 G
- Heat butter, stir in flour. Gently pour milk and cook till thick and cook till thick.
BLENDED METHOD
- MILK 250ML
- FLOUR 15G
- Whisk the ingredients and cook on low flame with constant stirring till thick.
ALL-IN-ONE method
- BUTTER 15 G
- MILK 250 ML
- FLOUR 15 G
- Whisk the ingredients and cook on a low flame with constant stirring till thick.
ERRORS IN SAUCE PREPARATION
Spinach-Mint Rice Recipe
Ingredients for Spinach Mint Rice:
- Basmathi Rice 1c
- Chopped Spinach 1c
- Mint Leaves ½ C
- Coriander Leaves ¼ C
- Green Chilly Slit 5 Big
- Onions Sliced 2 Medium
- Garlic Chopped 3 Pods
- Cardamom 2
- Cloves 3
- Cinnamon 1 Inch Piece
- Bay Leaf 1
- Oil/Ghee 2 Tbsp
- Cumin 1 Tsp
Preparation Method for Spinach Mint Rice:
- Soak rice in 2 cups of water for 30 minutes.
- Blanch spinach and grind to a smooth paste with garlic, mint and coriander.
- Heat oil, add cumin and the whole masala. When cumin browns, add the slit green chilly and sliced onions. Sauté till brown
- Add the paste and fry till the raw smell disappears.
- Pour 2 cups of water and bring to a boil. Drain and add the rice to the boiling mixture.
- Add the required salt and cook on low flame till done.
- Serve hot with vegetable curry.
