4 ways to make Bechamel sauce

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4 ways to make Bechamel sauce
4 ways to make Bechamel sauce
Anonim

Bechamel sauce is a French sauce made from butter, flour and milk. It is a versatile sauce that forms the base of most creamy sauces, gratins, macaroni and cheese, and many other dishes. Read on to learn how to prepare this delicious sauce.

Ingredients

  • 2 butter spoons
  • 4 1/2 tablespoons all-purpose flour
  • 3 cups of milk
  • 1 teaspoon salt
  • 1 pinch of nutmeg

Steps

Method 1 of 4: List the Ingredients

Make Bechamel Sauce Step 1
Make Bechamel Sauce Step 1

Step 1. Measure the ingredients

The proportion of milk, flour and butter is very important in the bechamel sauce, since the texture and the taste depend only on these three ingredients. Make sure to use exact measurements: 2 tablespoons of butter, 4 1/2 tablespoons of flour, and 3 cups of milk.

  • If you prefer a thicker sauce, reduce the amount of flour to ½ cup. For a more liquid sauce, add ½ cup of milk.
  • If you use whole milk, you will get a thicker sauce than if you use low-fat or skim milk.
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Step 2. Heat the milk

Pour the milk into a small saucepan. Place the pot on the burner over medium-low heat. Heat the milk completely, but don't bring it to a boil. Remove the milk from the heat when it is hot and cover it.

  • If you prefer, you can heat the milk in the microwave. Heat it on low power for 1 minute. Check that it is hot; If it isn't, put it back in the microwave and heat it for 1 more minute.
  • If the milk comes to a boil, it is best to start from scratch with new milk; otherwise, the taste may be affected.

Method 2 of 4: Prepare the roux

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Step 1. Melt the butter

Place the butter in a heavy pot over medium heat. Heat the butter until it is completely melted, but don't let it brown.

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Step 2. Add the flour

Pour all the flour into the pot with the butter. Lumps will form at first. Stir with a wooden ladle to remove lumps and create a smooth texture.

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Step 3. Cook the roux

Keep cooking the roux over medium heat, stirring constantly for about 5 minutes. As you cook, the roux will start to darken. It's ready when it reaches a golden hue, known as a “blonde” roux.

  • Do not allow the roux to burn, as the flavor and color of the béchamel sauce will be affected.
  • If necessary, lower the heat so the roux doesn't cook too quickly.

Method 3 of 4: Finish making the sauce

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Step 1. Add a tablespoon of milk

Add it and stir quickly with a balloon whisk to moisten the roux. Make sure to distribute it well throughout the roux; the mixture should be slightly moistened, but not too runny.

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Step 2. Add the remaining milk

Slowly pour the remaining milk into the pot with one hand while stirring with the other. Keep pouring and whisking until the milk is gone and keep stirring for a few more minutes.

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Step 3. Season the bechamel sauce with the nutmeg

You can season the thick and creamy white sauce obtained with salt and pepper. Pour over steamed vegetables or rice and serve immediately, or use as a base for another dish.

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Step 4. You are done

Method 4 of 4: Using the bechamel sauce

Make Bechamel Sauce Step 10
Make Bechamel Sauce Step 10

Step 1. Make mac and cheese

After making the bechamel sauce, add a few cups of cheddar cheese and beat until melted. Pour the cheese over cooked macaroni and transfer everything to a baking dish. Top with more grated cheese and bake until the top is bubbly and golden brown.

Make Bechamel Sauce Step 11
Make Bechamel Sauce Step 11

Step 2. Prepare potato gratin

Pour the bechamel sauce over thinly sliced potatoes and sliced chives, all in a baking dish. Top with grated Parmesan cheese. Bake until the potatoes are crisp, and the sauce and cheese are bubbly.

Make Bechamel Sauce Step 12
Make Bechamel Sauce Step 12

Step 3. Make a cheese soufflé

Mix the bechamel sauce with beaten eggs, cheese and spices. Pour into a souffle plate and bake until the top is browned and puffed.

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