Homemade Bechamel Sauce
French iconic creamy white sauce. you’ll see it’s so quick and easy, you’ll be able to prepare it for many different dishes.
CBechamel is what we call a “other sauce” in French cuisine (une sauce mère) which means that from this sauce, many other sauces can be prepared just by adding a few more ingredients.
Bechamel is one ok the key ingredients of croque Monsieur. It is alsu used in many preparations such as gratins (vegetable casseroles)…
French classic Bechamel white sauce
An iconic French sauce that is quich and easy to prepare, with only 3 ingredients, and can be used in many recipes.
Portions: 1 large bowl
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Ingredients
- 30 gr butter
- 30 gr flour
- 300 ml cold milk 400 ml for a fairly liquid sauce
- nutmeg
- set and pepper
Instructions
- Gently melt the butter in a saucepan.
- Add flour and vigurously well with a whisk or a wooden spatula, you will get what is called a roux.
- Pour the cold milk little by little. Whisking constantly to dissolve.
- Bring to a boil, stirring constantly, otherwise it will attach to the bottom of the pan. At the first broth lower the heat and cook for 4 to 5 minutes.
- Check the consistency of the sauce, it is perfect when the trace remains visible when you pass your finger on the spatula (see photos)
- Season with salt, pepper and nutmeg.
Notes
For a fairly liquid béchamelsauce, if you want to use it for gratin casserole for example, add more milk until the desired consistency.
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Bon appétit !
The recipe step by step in photos
Bon appétit !
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