Béchamel Sauce Recipe

Sauce 74 Last Update: Mar 31, 2020 Created: Mar 31, 2020
Béchamel Sauce Recipe
  • Serves: 8 People
  • Prepare Time: 5
  • Cooking Time: 20
  • Calories: 129
  • Difficulty: Easy
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Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, cheesy sauce and several other variations.

Ingredients

Directions

  1. In a heavy-bottomed saucepan, warm the milk over medium heat, stirring occasionally. You just want it to be warm, like around 110 F, not hot, and certainly not boiling.
  2. Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over medium heat until it's liquefied.
  3. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste called a roux. Heat the roux for another minute or so to cook off the taste of raw flour. As with the milk, you don't want the roux to be too hot. It should be moderately warm but not cold, either.
  4. Using a wire whisk, slowly add the warm milk to the roux, whisking vigorously to make sure it's free of lumps.
  5. Now attach the bay leaf to the onion using the cloves, and add them to the sauce.
  6. Simmer between 180 and 205 F for about 20 minutes or until the total volume has reduced by about 20 percent, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon.
  7. Remove the sauce from the heat. You can retrieve the clove-stuck onion and discard it now. Carefully pour the sauce through a wire mesh strainer. For an extra smooth consistency, line the strainer with a piece of cheesecloth.
  8. Season the sauce very lightly with salt and white pepper. Be particularly careful with the white pepper—and the nutmeg. A little bit goes a long way!
  9. Keep the béchamel covered until you're ready to use it.

Béchamel Sauce Recipe



  • Serves: 8 People
  • Prepare Time: 5
  • Cooking Time: 20
  • Calories: 129
  • Difficulty: Easy

Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, cheesy sauce and several other variations.

Ingredients

Directions

  1. In a heavy-bottomed saucepan, warm the milk over medium heat, stirring occasionally. You just want it to be warm, like around 110 F, not hot, and certainly not boiling.
  2. Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over medium heat until it's liquefied.
  3. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste called a roux. Heat the roux for another minute or so to cook off the taste of raw flour. As with the milk, you don't want the roux to be too hot. It should be moderately warm but not cold, either.
  4. Using a wire whisk, slowly add the warm milk to the roux, whisking vigorously to make sure it's free of lumps.
  5. Now attach the bay leaf to the onion using the cloves, and add them to the sauce.
  6. Simmer between 180 and 205 F for about 20 minutes or until the total volume has reduced by about 20 percent, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon.
  7. Remove the sauce from the heat. You can retrieve the clove-stuck onion and discard it now. Carefully pour the sauce through a wire mesh strainer. For an extra smooth consistency, line the strainer with a piece of cheesecloth.
  8. Season the sauce very lightly with salt and white pepper. Be particularly careful with the white pepper—and the nutmeg. A little bit goes a long way!
  9. Keep the béchamel covered until you're ready to use it.

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