Béchamel sauce

Béchamel sauce

Béchamel sauce. This was one of the first cooking classes, and it’s essential for making soufflés. This medium-thick white sauce is called béchamel in French and besciamella in Italian. When adding the milk to the butter and flour, it’s a guaranteed way to get a perfectly smooth sauce.

Béchamel sauce

Recipe by adminCourse: SaucesCuisine: FrenchDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

139

kcal
Total time

40

minutes

This medium-thick white sauce is called béchamel in French and besciamella in Italian. When adding the milk to the butter and flour, it’s a guaranteed way to get a perfectly smooth sauce.

Ingredients

  • 5 tablespoons butter

  • ¼ cup all-purpose flour

  • 1 quart milk

  • 2 teaspoons salt

  • ¼ teaspoon freshly grated nutmeg

  • ¼ teaspoon freshly ground pepper

Directions

  • In a large saucepan over medium heat, melt the butter. Stir in the flour until smooth once the butter has melted. Cook, stirring constantly, until the flour turns a light, golden, sandy color, about 7 minutes.
  • Increase the heat to medium-high and gradually whisk in the milk until it is thickened by the roux. Bring to a gentle simmer, then reduce to medium-low and continue to simmer for 10 to 20 minutes, or until the flour has softened and no longer tastes gritty. Season with salt, black pepper an, d nutmeg.