Bechamel is the classic French sauce that is prepared using milk, butter and flour. It is a very versatile sauce, which can be used as a base for the preparation of more complex sauces. Bechamel is required in various preparations, for example in vegetable gratins, macaroni and cheese, lasagna, baked pasta and many other recipes. Read on to find out how to prepare an excellent bechamel, with a rich and velvety texture.
Ingrediants
- 2 Spoons of Butter (30 ml)
- 45 g of flour
- 720 ml of milk
- 5 g of salt
- 1 pinch of nutmeg
Steps
Method 1 of 4: Prepare the Ingredients
Step 1. Weigh all the ingredients
The correct proportion of milk, butter and flour is very important in the preparation of béchamel, the consistency and flavor of the sauce depend exclusively on these three ingredients. Make sure you use the exact ingredient quantities, as listed in the appropriate section.
- If you prefer a thicker sauce, increase the amount of flour up to 55 grams. Instead, if you want a more liquid sauce, add another 120ml of milk.
- Use whole milk if you want to get a thicker and richer béchamel, substituting it for the partially or fully skimmed one.
Step 2. Heat the milk
Pour it into a small saucepan and heat it using medium-low heat. Heat it evenly, but don't bring it to a boil. As soon as the milk is ready, remove it from the heat and cover the saucepan with the lid.
- If you wish, you can heat the milk in the microwave. Use a low power level, and heat it up for just one minute, then check how hot it is. If it still hasn't reached the required temperature, heat it in the oven for another minute.
- If the milk comes to a boil, it will be better to restart the preparation with new milk, to avoid that the final taste of the bechamel is affected.
Method 2 of 4: Make the Roux
Step 1. Melt the butter
Pour it into a high-bottomed saucepan and heat it over medium heat. Heat the butter until completely melted, but don't let it start to caramelize.
Step 2. Add the flour
Pour the flour into the pot in one go. Don't worry if a single lump forms at first, mix patiently using a wooden spoon until you get a smooth mixture.
Step 3. Cook the roux
Continue cooking the mixture for about 5 minutes using medium heat and continuing to stir. When cooked, the roux will take on a golden color, which is why it is called 'blond' roux.
- Do not allow the roux to take on an excessively dark color, otherwise the flavor and color of the béchamel will be negatively affected.
- If necessary, reduce the heat slightly to cook the flour without burning the butter.
Method 3 of 4: Complete the Salsa
Step 1. Add a spoonful of milk
Quickly mix the roux to incorporate the milk. Distribute the liquid evenly over the entire surface of the roux. At this point, the mixture should be wetter, but not completely liquid.
Step 2. Add the remaining milk while continuing to mix
Slowly pour the remaining milk into the pot without stopping stirring. After incorporating the milk, continue stirring for a few more minutes.
Step 3. Season the bechamel using the nutmeg
If you wish, you can add some salt and pepper to your gorgeous thick and creamy white sauce. Use the bechamel sauce to enrich steamed vegetables or rice, and serve immediately. Alternatively, use béchamel to make other recipes.
Method 4 of 4: Use the bechamel
Step 1. Prepare the macaroni and cheese
After making the béchamel, add the desired amount of cheddar cheese, or a cheese of your choice, then mix thoroughly until completely incorporated into the sauce. Drizzle the macaroni with the sauce and transfer them to an ovenproof dish. Spread a handful of cheese over the ingredients in the baking dish. Bake and wait for a golden crust to form on the surface of your macaroni and cheese.
Step 2. Make a potato gratin
Arrange the thinly sliced potatoes in an ovenproof dish. Add some chopped spring onion and top with a generous helping of bechamel. Sprinkle the surface with freshly grated Parmesan. Bake and wait for a golden crust to form on the surface of the potatoes.
Step 3. Make a cheese soufflé
Mix the béchamel with the beaten eggs, cheese and spices. Pour your souffle mixture into the baking dish and cook until airy and golden.
