If you’re not making your own Salsa Bechamel (or Basic White Sauce) you’re seriously missing out! It’s 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!).
What is Salsa Bechamel?
Salsa Bechamel (or Basic White Sauce) is a cream sauce , it is made of flour and butter that is cooked together and then milk or cream is added in to make it smooth and creamy.
Some add basic seasonings, but the ingredients are all pretty simple.
This sauce is sometimes called “White Sauce” because of the flour, butter, and milk making it a white color.
This mixture of ingredients is also known as a roux.
If you add any cheese to this salsa bechamel recipe, it becomes a cheese sauce that is delicious on top of pasta!
Some of our favorite recipes that use a simple white sauce as a base:
- Instant Pot Panera Copycat White Cheesy Shells Recipe
- Cheeseburger Macaroni Recipe
- Homemade Scalloped Potatoes Recipe
Ingredients needed to make this simple white sauce:
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1 1/2 cups whole milk (or 2% milk)
- salt and pepper, to taste
- pinch of nutmeg (optional)
- Makes about 1 cup of sauce.
Want NEW freezer meals each month?
I need these easy meals!Why is this called salsa?
The word “salsa” means sauce in both Italian and Spanish.
In Latin, the word salsa can also mean “salty food” or “condiment”.
What is the difference between Salsa Bechamel and alfredo sauce?
Alfredo sauce usually uses heavy cream, butter, and lots of Parmesan cheese instead of milk, flour, and butter.
If you are looking for a homemade alfredo recipe, be sure to check out this one: Healthier Chicken Alfredo Recipe
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Salsa Bechamel Recipe (Basic White Sauce)
Ingredients
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1½ cups whole milk, (or 2% Milk)
- salt and pepper, to taste
- pinch of nutmeg, optional
Equipment
Instructions
- 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.
Notes
- 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.
Nutrition
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