Simple Way to Prepare Favorite Easy White Sauce for Gratin

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, easy white sauce for gratin. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Easy White Sauce for Gratin is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Easy White Sauce for Gratin is something which I have loved my entire life.

You can use white sauce by drizzling it over asparagus, baked chicken or grilled fish. It's also the base for many other favorites like classic creamed spinach and biscuits and sausage gravy. Can white sauce be made in advance? Melt butter in a saucepan over medium heat.

To begin with this recipe, we have to prepare a few ingredients. You can cook easy white sauce for gratin using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy White Sauce for Gratin:

1. Prepare 3 tbsp White flour
2. Get 3 tbsp Margarine
3. Get 1 Soup stock cubes (crushed)
4. Take 1/4 tsp Salt
5. Get 500 ml Milk

For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve. Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine). Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.

Steps to make Easy White Sauce for Gratin:

1. Without turning on the heat, put the margarine and flour in a pot.
2. Turn the heat on low and heat the while mixing with a spatula.
3. Once the margarine has melted, turn the heat to medium, then mix in 50 ml of milk at a time. Be careful not to let it come to a boil.
4. Once all the milk has been added, turn the heat to low, and mix in the soup stock and salt a little at a time, checking the taste as you go.
5. Once the taste is just right, it's done.

Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine). Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Bechamel sauce, sometimes also called the white sauce, is considered one of the French/Italian basic sauces. It can be served alone, as a sauce served with fish or asparagus, or be a part of more complex dishes like lasagna or make a base for other sauces like cheese sauce or alfredo sauce. Potatoes au gratin are easier than you think!

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