- butter 50 g
- all-purpose flour 50 g
- milk 500 ml
- Salt to taste
- White pepper to taste
- Pinch of nutmeg (optional)
In a medium-sized saucepan, melt the butter over medium heat until it begins to foam.
Add the flour to the melted butter and whisk continuously for about 2 minutes to cook the flour and eliminate any raw taste.
Slowly pour in the milk while whisking constantly to avoid any lumps from forming. Continue whisking until the mixture is smooth and well combined.
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.
Season the sauce with salt, white pepper, and a pinch of nutmeg if desired. Adjust the seasonings according to your taste preference.
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.