Bechamel Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 cups
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Calories
151 kcal
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Course
Condiments
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Cuisine
French
Bechamel Sauce Recipe
Description
The Bechamel Sauce Recipe involves scalding whole milk, then whisking in a roux to create a white sauce base. Aromatics like onion studded with a bay leaf and clove infuse subtle flavors during a 15-minute simmer. Ground nutmeg, salt, and white pepper finish the seasoning. The sauce thickens properly only after bringing to a boil, activating the roux's thickening ability and yielding a smooth, nappe consistency.
The sauce is strained through fine mesh to remove aromatics and ensure a silky smooth texture. It is delicate and requires attention during cooking to avoid sticking or burning. The thickened sauce provides a creamy and rich base suitable for various dishes needing a classic white sauce.
Bechamel can be served hot or cooled and stored refrigerated for up to four days or frozen for three months. When reheating, whisk gently over low heat, adding roux if it separates, to restore the smooth texture. This flexibility makes it a foundational sauce for both immediate and make-ahead recipes requiring creamy coatings or bases.
The detailed instructions emphasize precise heat control, timing, and seasoning to achieve an ideal balance of flavor and texture.
Ingredients
- 4 cups whole milk
- 1 roux recipe
- ¼ onion peeled
- 1 bay leaf
- 1 clove
- Pinch nutmeg ground
- salt coarse salt and to taste
- ground white pepper coarse salt and to taste
Instructions
- Add the milk to a medium-size saucepot over low heat until it scalds. See notes.
- Whisk in the roux until it is completely mixed in and smooth and bring just to a boil over hight heat to thicken, and then turn the heat back down to low.
- Next, make a 1” slit into the top of the onion and push the bay leaf into the slice and press the clove into the onion as well, then place the entire thing right into the bechamel sauce, and cook for 15 minutes to infuse the flavor.
- Add nutmeg, salt, and pepper and mix with a spoon.
- Strain the sauce through a fine-mesh strainer like a chinois or some cheesecloth in a regular strainer. The sauce should be silky smooth.
- Serve or store the sauce.
Notes
- Allow the sauce to reach a gentle boil after adding roux to activate thickening fully.
- Identify scalded milk by bubbles clinging to the pan bottom without sticking before mixing in roux.
- Adjust thickness by stirring in hot milk if sauce becomes too thick.
- Monitor the sauce carefully while cooking to prevent burning or sticking.
- Make up to two days ahead and store covered refrigerated for up to four days.
- Freeze covered for up to three months, thaw in refrigerator before reheating.
- Reheat gently over low heat whisking continuously; add more roux if sauce separates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 30mg | 10% |
| Sodium | 95mg | 4% |
| Potassium | 377mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 302mg | 30% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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