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Bechamel Sauce

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Ingredients

Adjust Servings:
25 grams butter
25 grams plain flour
250 ml milk
1 pinch salt
1 pinch pepper
1 pinch nutmeg
1 bay leaves

Bechamel Sauce

A simple yet delicious white sauce you can use for all preparations.

Features:
  • Butter
  • Dairy
  • flour

Ingredients

Directions

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This Bechamel sauce (white sauce) is perfect for all kind of everyday use for things like pasta and vegetable bakes, lasagnas, moussaka, and even more complex things recipe like souffle.

The Bechamel Sauce which is commonly known as “white Sauce”, is one of  the 5 French Mother sauces that every keen cook wanting to prepare french food should know. The main ingredients are butter, flour and Milk and that sauce can be prepare in small or large quantities using a sauce pan.

The recipe I am giving here will give you a sauce with a great consistency (not too thick and not too thin) that you can use in most dishes like lasagna, souffles, bakes, ham and cheese toasts and much more.

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Steps

1
Done

Make a white roux with the butter and flour

In a medium size sauce pan ( on low heat) melt the butter gently.
when the butter is melted add all of the flour in and mix well using a wooden spoon, making sure the butter and flour are perfectly blended together.
when both the flour and butter are blended keep stirring gently for 3 minutes keeping the heat very low making sure your mix get no coloration (it has stay a creamy white color)

2
Done

Add the milk over the roux and season

Pour the Milk over the roux little bit a a time while stirring, until all of the milk is added.
once done season with salt, pepper, grated nutmeg. and add one small bay leaf in the sauce.

3
Done

Cook for 10 minutes and it's ready

when all the milk is added you will get a rather liquid white sauce ( which is normal).
now turn up the heat on medium and keep on stirring your sauce slowly (using a whisk) until the sauce come to the boil.
once it reached boil point, put the heat back on low and keep on cooking the sauce for 10 minutes, stirring occasionally. ( that will remove the floury taste in the sauce)
once cooked take the bay leaf out of the sauce and its ready to be used.

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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