- butter 50 g
- all-purpose flour 50 g
- milk 500 ml
- Salt to taste
- White pepper to taste
- Pinch of nutmeg (optional)
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In a medium-sized saucepan, melt the butter over medium heat until it begins to foam.
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Add the flour to the melted butter and whisk continuously for about 2 minutes to cook the flour and eliminate any raw taste.
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Slowly pour in the milk while whisking constantly to avoid any lumps from forming. Continue whisking until the mixture is smooth and well combined.
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Bring the sauce to a simmer, stirring occasionally, and cook for about 10 minutes or until it thickens to a creamy consistency. Make sure to scrape the bottom and corners of the pan to prevent the sauce from sticking and burning.
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Season the sauce with salt, white pepper, and a pinch of nutmeg if desired. Adjust the seasonings according to your taste preference.
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Remove the sauce from the heat and let it rest for a few minutes before using it or incorporating it into another dish.
What the sauce is served with: Béchamel sauce is a versatile sauce that can be used in various dishes. It is commonly used as a base for other sauces, such as Mornay sauce or cheese sauce. It can also be used as a topping for baked dishes like lasagna or moussaka. Additionally, it is a key ingredient in traditional French dishes like gratins, croquettes, and various vegetable preparations.
A brief conclusion about the sauce: Béchamel sauce is a classic French white sauce that serves as a foundation for many other delicious sauces. It is made by combining butter, flour, and milk to create a creamy and velvety texture. The sauce has a mild and subtle flavor, allowing it to enhance the taste of other ingredients in a dish. It is a staple in French cuisine and is valued for its versatility and ability to complement a wide range of dishes.
Facts about the sauce:
- Béchamel sauce is one of the five mother sauces in French cuisine, along with Espagnole, Velouté, Tomato, and Hollandaise sauces.
- The sauce is named after Louis de Béchamel, a French marquis and the chief steward of King Louis XIV in the 17th century.
- Béchamel sauce is often referred to as a “white sauce” due to its pale color.
- It is a common base sauce used in lasagna, macaroni and cheese, and many other popular dishes around the world.
- Béchamel sauce can be easily customized by adding herbs, spices, cheeses, or other ingredients to enhance its flavor and adapt it to different recipes.
