Béchamel Sauce
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
1 liter / quart
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Course
Condiments
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Cuisine
French
Béchamel Sauce
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Béchamel sauce is a classic of French cuisine. It is the basis of many recipes, and is prepared with a roux cooked with milk.
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Ingredients
- 4 cups milk
- 5 tablespoons butter
- ½ cup flour
- ¼ teaspoon nutmeg freshly grated
- salt
- black pepper
Instructions
Roux
- In a saucepan, melt the butter over low heat. Once the butter is melted, add the flour and mix to combine the two ingredients.
- After a few minutes, the flour and the butter thus mixed form a roux which begins to color. Do not wait for the mixture to scorch.
- Remove from the heat as soon as the preparation reaches a golden color, then let cool.
- While the roux cools down, bring the milk to a boil in a non-stick pan.
- Pour the milk over the roux, and whisk vigorously to prevent the formation of lumps.
- When the hot milk is completely poured over the roux, place the pan back on a low heat.
- Mix continuously with a whisk, until reaching a thicker consistency. The sauce should coat the back of a spoon.
- Season with salt and pepper and add the freshly grated nutmeg.
Notes
- You can add an aromatic garnish such as parsley, thyme, bay leaf, rosemary, shallot, black pepper, garlic, etc.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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