White Sauce

A variation on Béchamel, this recipe emulates the way the classic sauce was prepared during the 19th century and yields a more nuanced flavor.

Yield: about 1 1/3 cups (serving size: about 2 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Fat: 4.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 2.8g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.1mg
  • Sodium: 95mg
  • Calcium: 53mg


  • 2 tablespoons unsalted butter
  • 3 tablespoons finely chopped onion
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped prosciutto
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 3 flat-leaf parsley sprigs
  • 3 thyme sprigs
  • 1 bay leaf
  • 1/4 teaspoon salt
  • Dash of freshly ground white pepper
  • Freshly grated nutmeg (optional)


  1. 1. Place butter in a small saucepan over medium-low heat. Add onion and next 3 ingredients (through prosciutto) to pan, and cook 10 minutes (do not brown), stirring occasionally. Sprinkle flour over onion mixture, and cook 2 minutes, stirring constantly.
  2. 2. Gradually add milk to flour mixture, stirring with a whisk until smooth. Add herbs and bay leaf; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids. Stir in salt, pepper, and nutmeg, if desired.
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