5 from 3 votes
Bechamel
Bechamel is a classic white sauce used as a base or additive in many French dishes, and with just a few simple ingredients and tools, you can make a very thick version of it in your kitchen. Follow the steps in this recipe and impress your family and friends with your culinary skills. Let's get started!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
3
Cups
Calories:
561 kcal
Course:
Condiments
Cuisine:
French
Ingredients
- 4 cups milk whole
- ½ cup unsalted butter 1 stick
- ½ all-purpose flour sifted
- Pinch nutmeg freshly grated
- ¼ teaspoon black pepper ground
- 1 teaspoon kosher salt , to taste
Instructions
- In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, constantly whisking over low heat to make a blond roux. Slowly incorporate 1 cup (0.24 l) of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes until the mixture becomes a paste-like consistency. Slowly incorporate the remaining milk whisks until smooth.
Cup of Yum
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow it to cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to three days. Before using it again, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out.
- To store: Allow it to cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to three days. Before using it again, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out.
- To reheat: Place it in a saucepan over low heat. Stir occasionally until the sauce is heated through and smooth. Be careful not to overheat the sauce, as it can become too thick or develop skin on top. If the sauce appears too thick, you can add a splash of milk to thin it out. Once the sauce is heated, you can use it in your recipe or serve it as a side sauce. Be sure to store any leftover sauce in an airtight container in the refrigerator.
- To reheat: Place it in a saucepan over low heat. Stir occasionally until the sauce is heated through and smooth. Be careful not to overheat the sauce, as it can become too thick or develop skin on top. If the sauce appears too thick, you can add a splash of milk to thin it out. Once the sauce is heated, you can use it in your recipe or serve it as a side sauce. Be sure to store any leftover sauce in an airtight container in the refrigerator.
- Make-Ahead
- Make-Ahead
- You can make Bechamel sauce ahead of time and store it in the refrigerator until ready to use. To prevent skin from forming on the sauce, cover it with plastic wrap or wax paper pressed directly onto the surface of the sauce. When ready to use the sauce, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out. Making Bechamel sauce ahead of time can save you time and make meal preparation easier, especially if you plan to use it in casseroles or pasta dishes.
- You can make Bechamel sauce ahead of time and store it in the refrigerator until ready to use. To prevent skin from forming on the sauce, cover it with plastic wrap or wax paper pressed directly onto the surface of the sauce. When ready to use the sauce, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out. Making Bechamel sauce ahead of time can save you time and make meal preparation easier, especially if you plan to use it in casseroles or pasta dishes.