When making a white sauce (also known as béchamel), the amount of butter you use typically depends on the quantity of sauce you want to make and the desired richness.
Generally, a classic ratio for a white sauce is:
- Thin White Sauce: Use 1 tablespoon of butter (and flour) for 1 cup of milk.
- Medium White Sauce: Use 2 tablespoons of butter (and flour) for 1 cup of milk.
- Thick White Sauce: Use 3 tablespoons of butter (and flour) for 1 cup of milk.
The butter should be melted and cooked with the flour to form a roux before adding the milk. The thickness of the sauce can be adjusted based on the ratio, so choose the amount of butter that fits the consistency you prefer for your dish.
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