Béchamel sauce is a classic white French sauce, which is prepared on the basis of roux – the mixture of melted butter and flour, which is used to thicken soups and sauces. The roux has different cooking times depending on the color: white, blond or brown.
For Béchamel sauce, white roux is usually used, which is cooked for a few minutes until the taste of flour disappears, but without changing its color.
The amount of butter and flour can vary according to the purpose and the desired density of the sauce.
Béchamel sauce is used to prepare and flavour various dishes such as lasagna, baked crepes or pasta, as well as other vegetable or meat-based specialties.
All that is necessary are a few basic ingredients: butter, flour and milk, and following a few basic steps to make a creamy, homogeneous and delicious Béchamel.
- 500 ml milk
- 30 g butter
- 30 g flour
- q.s. salt
- q.s. nutmeg
- In a saucepan, melt the butter over low heat. When it is completely melted, pour in the flour, all at once. Mix well with a wooden spoon for a few minutes, taking care not to form lumps.
- Remove from heat and pour in the milk (at room temperature or slightly heated), whisking constantly. Add salt and nutmeg to taste.
- Put on the heat and cook over medium heat for about 5 minutes until thickened, stirring constantly.
- The sauce is ready to use.