Bechamel
Béchamel (pronounced bea-sha-mel)
A white sauce made from a roux (butter and flour) combined with milk. It's smooth and creamy. Often used in dishes like lasagna, gratins, and creamy pasta dishes. It serves as the base for sauces like Mornay and cheese sauce.
Looking to elevate your culinary game? Dive into the world of Béchamel sauce, the creamy, velvety staple of French cuisine! Let's explore the ingredients, and step-by-step process to master this essential sauce.From classic macaroni and cheese to decadent lasagna, Béchamel sauce adds a touch of elegance to any dish.Unlock the secrets to creating the perfect Béchamel sauce!
1 min
7 min
METHOD
1. Melt the butter ensuring you are constantly stirring so it doesn't burn.
2. Slowly start adding the plain flour 1 tablespoon at a time, constantly stirring until each spoonful has been fully mixed in.
3. Slowly add the tempered milk 1/3 of a cup at a time.
NOTE: the mixture will thicken quickly so be ready to add small pours of milk to thin the mixture out. It is best to use a wooden spoon at this stage.
4. Once the milk has been fully incorporated you can add your spices.
NOTE: you will have to turn off and on or take your pot off and return to the heat as this is a delicate sauce early on before you are half way incorporating the milk.
For a cheesy béchamel slowly introduce your cheese on a low heat great for nachos
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