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–+ servings

Sourdough Starter Bechemel Sauce (White Sauce)

Sourdough starter can be used to thicken Béchemel or White Sauce to make lasagne and pasta bake. It's super simple and adds depth of flavor while reducing food waste.
4.75 from 4 votes
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Side Dish
Cuisine American, French, Italian
Servings 10 servings
Calories 1016 kcal

Equipment

  • Saucepan
  • Digital Scale
  • Whisk or Fork

Ingredients
  

  • 100 g Sourdough Starter
  • 30 g Butter softened at room temp
  • 400 g Milk warm

Optional Ingredients

  • pinch Nutmeg ground
  • 1 Egg room temp
  • 100 g Cheese shredded (think mozzarella, parmesan, cheddar)
  • Salt and White Pepper to taste

Instructions
 

Traditional Saucepan Method

  • Add the sourdough starter (or discard) and butter to the saucepan. Whisk together until they form a thick paste (roux).
  • Place the pan on a low heat and gently cook the roux.
  • Now add 100g of warm milk. Whisk continuously until the milk starts to thicken. It should be smooth without too many lumps.
  • Keep whisking and add 100g more milk.
    Keep whisking and add more milk to the sauce.
  • Once the sauces starts to thicken again, add the remaining 200g of milk.
  • Keep whisking until the sauce is silky smooth and thickened. Add nutmeg, salt and white pepper if desired.
  • If you'd like add some cheese, add it once the sauce is cooked. Whisk vigorously until the cheese has melted through the sauce.

Thermomix Instructions

  • Add sourdough starter, milk and butter to the jug.
    Add the egg now too if you are using.
  • Set Thermomix at speed 4 - 90C - 7 minutes (make sure you have the measuring cup in place).
  • Once the sauce is cooked, add cheese if desired and season with nutmeg, salt and pepper.

Notes

Whisk or fork?
You can choose either method to make this sauce - it works just as well in a saucepan. If you have a whisk, it will make it much easier to get it smooth and silky. However, a fork is perfectly fine - and in fact that's all I used when I made it in the saucepan.
Notes on using egg
Egg is not a traditional ingredient in bechemel sauce, but it does add some extra protein and will make the sauce brown up nicely on top of a lasagne. If you're using egg, add it at the beginning with the sourdough starter and butter.

Nutrition

Calories: 1016kcalCarbohydrates: 40gProtein: 46gFat: 75gSaturated Fat: 45gTrans Fat: 1gCholesterol: 373mgSodium: 1071mgPotassium: 694mgFiber: 1gSugar: 21gVitamin A: 2637IUCalcium: 1205mgIron: 2mg
Keyword Sourdough Discard
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