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Bechamal Sauce
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.
Ingredients
Equipment
1 Small pan (For warming the milk.)
1 Balloon whisk (Be sure it is large enough and comfortable.)
Method
- Using low heat, begin to melt the butter in saucepan.1/4 cup Butter
- Sift the flour to prevent lumps.1/4 cup All-Purpose 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 All-Purpose 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 All-Purpose 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