A white sauce recipe is an important part of any chef’s repertoire and a good white sauce can actually be a really nice sauce for steak, especially if you add some herbs to it.

You need be careful when making a white sauce as they are easy to burn, because of the milk involved. However, with a little bit of care and attention, a white sauce is actually easy to make and it a lovely accompaniment to steak, chicken and fish.

Another popular name for the white sauce recipe is Béchamel Sauce, so if you see this in a recipe book, they really just mean white sauce. It is a French sauce and is basically a white roux. It forms the basis of many French dishes.


White Sauce

Sauces for steak are not always as delicate as this white sauce, but it does work and is something that you should try.

You will need:

  • Some steak, whichever cut you prefer
  • 50g of butter
  • 1 pint of milk
  • 50g flour
  • Whatever herbs you can get – tarragon, parsley and chives are all good
  • Peppercorns and shallots can be used to infuse the milk if you like too

How to make a white sauce recipe

Start by melting about 50g of butter in a pan with the heat at medium. When it is melted, take off the heat and add in 1 pint of milk and 50g of plain flour.

Stir the mixture together gently and then put the pan back on the heat, bringing everything to the boil. You will need to keep stirring it at this stage, because otherwise the milk with stick to the pan and the bottom of your saucepan will become brown and caked in a burned milk. Not good!

Once the white sauce is boiling, turn the heat right down and simmer gently for about 5 minutes. Season with some salt and pepper and your white sauce recipe is complete. The sauce will slowly thicken at this stage to become a tasty basic sauce.

You can add lots of herbs, like tarragon, parsley or chives to give the white sauce recipe a more delicate taste and produce an lovely sauce for steak. To make it even more interesting, infuse the milk with a bay leaf, peppercorns, a shallots or some flat leaf parsley before cooking. This just means that you add any (or all) of those items to the milk before cooking, but remember to remove them with a sieve before you serve the sauce.

sauces for steak

While the steak sauce is thickening, you can make your steak. Any cut of steak will work will with a white sauce, but a filet steak is the most tender and delicate steak, so that will always work well with the delicate white sauce.

Heat some butter or vegetable oil in a frying pan and, one hot, cook the steak in the pan. The length of cooking depends completely on your own preferences, but as a rule of thumb, allow 2 minutes each side for rare steak, 4 minutes each side for medium and 6 minutes each side for well done. You should remember to let your steak rest on a warm plate for about 5 minutes before serving it as this will let the muscles in the meat to relax and to be even more tender and tasty.

When you are ready, spoon the tasty, thick white sauce recipe over your steak and enjoy. Fries, fried tomato and rocket salad will alway go well with this meal too.

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