This classic white sauce starts with prepared white roux, a flour-and-fat mixture cooked without browning. Have the roux ready before you begin: this recipe does not supply a separate formula for making that component.
The quantities below preserve the original Monir Chef batch. The archive labels the yield as 1 gallon (3.84 liters), while the ingredient list contains 4.8 liters of milk. Treat the yield as an unverified source label, not a tested final volume. Do not silently change the ingredient quantities to make those figures agree.
Ingredients
- 30 ml (2 tablespoons) clarified butter or vegetable oil
- 57 g (2 oz) finely chopped onion
- 454 g (1 lb) prepared white roux
- 4.8 liters (5 quarts) warm milk
- Salt, to taste
- Ground white pepper, to taste
- Freshly grated nutmeg, to taste, optional
Allergens: Milk is required. Traditional wheat-flour roux contains wheat and may also contain butter. Check your prepared roux's ingredients.
Method
- Soften the onion. Warm the butter or oil in a heavy saucepan over low to medium heat. Add the onion and cook for 6–8 minutes, until soft and translucent without browning.
- Add the roux. Stir in the prepared white roux and heat it through, about 2 minutes.
- Add the milk. Gradually pour in the warm milk, whisking continuously to prevent lumps. Increase the heat to bring the sauce to a boil, then reduce the heat and simmer gently for 30 minutes, until thickened and smooth. Stir frequently and skim the surface during cooking.
- Season. Add salt, white pepper and optional nutmeg to taste.
- Strain. Pass the sauce through a fine sieve, or use a damp double layer of cheesecloth for a finer texture. Handle the hot sauce carefully. Return it to low heat and adjust the seasoning if necessary.
Variations from the source
These quantities apply to the full batch above, not to a reduced batch.
- Cheddar cheese sauce: Add 454 g (1 lb) grated cheddar to the prepared béchamel and stir over low heat until melted.
- Mornay sauce: Add 227 g (8 oz) grated Gruyère and 227 g (8 oz) grated Parmesan. If desired, add up to 227 g (8 oz) butter for a glossier sauce.
- Cream sauce: Add 480 ml (16 oz) warm heavy cream to the prepared béchamel and simmer gently for 4–5 minutes.
Use and cool promptly
Use béchamel for lasagna, gratins, croquettes, macaroni and cheese, or other sauces. Serve it immediately or cool it promptly and refrigerate. As an additional food-handling precaution, divide a large batch into shallow containers rather than leaving a deep pot on the counter to cool for hours.
For more foundational preparations, visit ShamsMag Cooking.
Editorial sources
Translated and edited from the owner's Monir Chef archive, recipe 5518. Original ingredient quantities, cooking sequence and sauce variations are retained. No independent kitchen test or verified finished yield is claimed. Cooling reference: USDA: Can you put hot food in the refrigerator? Cover: AI-generated illustration.
