White Sauce
White (Béchamel) Sauce
Use light sauce for creamed vegetables and as a soup base,medium for creamed and scalloped dishes, and heavy for croquettes or soufflés.
  • Light
  • 1 tablespoon margarine
  • 1 tablespoon flour
  • 1 cup skim milk
  • 1/8 teaspoon white pepper
    • Medium
    • 2 tablespoons margarine
    • 2 tablespoons flour
  • 1 cup skim milk
  • 1/8 teaspoon white pepper
    • Heavy
    • 4 tablespoons margarine
    • 4 tablespoons flour
  • 1 cup skim milk
  • 1/8 teaspoon white pepper
    • In saucepan, melt margarine. Add flour, stirring constantly, until mixture bubbles. Cook and stir an additional minute. DO NOT ALLOW TO BROWN.
    • Add skim milk and continue stirring until mixture comes to a boil and thickens. Add pepper.
    • Yield: About l-cup
    • Light
      Calories: 213
      Protein: 9 g
      Fat: 12 g
      Carbohydrate: 17 g
      Cholesterol: 4 mg
      Sodium: 258 mg
    • Medium
      Calories: 340
      Protein: 10 g
      Fat: 23 g
      Carbohydrate: 23 g
      Cholesterol: 4 mg
      Sodium: 390 mg
    • Heavy
      Calories: 594
      Protein: 11 g
      Fat: 46 g
      Carbohydrate: 34 g
      Cholesterol: 4 mg
      Sodium: 654 mg


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