Bechamal Sauce

No ratings yet

Course: Sauces

Cuisine: Italian

Keyword: Creamy, Mother Sauce

Prep Time: 5

Cook Time: 30

Servings: Cups

Calories: 743kcal

Bechamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as besciamella, besamel, or white sauce.

Print Recipe

Pin Recipe

Equipment

1 Tall stainless steel saucepan
1 Small pan For warming the milk.
1 Balloon whisk Be sure it is large enough and comfortable.

Ingredients

2 cups Milk Whole milk
¼ cup Butter Unsalted
¼ cup Flour All-purpose
¼ tsp Salt Fine salt
1 tsp Nutmeg Grated
6 oz Parmesan cheese Grated

Get Recipe Ingredients

Instructions

Using low heat, begin to melt the butter in saucepan.
1/4 cup Butter
Sift the flour to prevent lumps.
1/4 cup Flour
Next, add the flour to melted butter. Whisk it quickly to prevent lumps. Stir until the mixture is smooth and without lumps. Continue to cook for an additional 30-45 seconds. Allow the flour to absorb the fats of the butter and start to turn a golden color. This is called a roux. Remove from heat and set aside.
1/4 cup Butter, 1/4 cup Flour
Next, warm the milk in a small pan. Then slowly add the milk to the roux. Whisk vigorously to prevent lumps.
2 cups Milk
Place the saucepan with the mixture back on the stove under low heat. Continue to mix until you have a fairly thick consistency. This will take roughly 10-15 minutes. The sauce is ready when it sticks to the back of a spoon.
2 cups Milk, 1/4 cup Butter, 1/4 cup Flour
The sauce will be bland at first taste. Add a pinch of salt or nutmeg to taste. Be careful and only add a pinch at a time, otherwise it will become too salty or too nutty.
1/4 tsp Salt, 1 tsp Nutmeg
To increase the richness of the flavor, you can add the grated Parmesan cheese into the sauce. Stir in and be sure the cheese fully incorporates.
6 oz Parmesan cheese

Notes

Storing Bechamel

Place the sauce in a bowl and cover with cling wrap that actually touches the sauce. Otherwise, a dense layer will begin to form on the surface and will cause lumps when reheating.

It can be frozen for about one month.

Reheating

You can reheat Bechamel sauce in a saucepan over low heat. Just keep stirring it to distribute the heat. If you want to make it creamier, add a little milk.

Nutrition

Please follow and like us:

197

120

Bechamel Sauce