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
Course: SaucesCuisine: FrenchDifficulty: EasyServings
8
servingsPrep time
5
minutesCooking time
35
minutesCalories
139
kcalTotal time
40
minutesThis 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.
