Bechamel is a fundamental white sauce in French cuisine, creamy and smooth. It is made from butter, flour and milk. It’s so well known that it needs no introduction, and is one of the must-have recipes in the kitchen, just like pastry cream in pastry-making. However, there are always beginners learning to cook, so a description of this sauce is essential.
The recipe for béchamel is relatively easy and quick, and it serves as the base for various sauce variations. Its creamy texture is obtained by cooking butter and flour, called “roux”, before gradually adding hot milk. Salt, pepper and sometimes nutmeg are added to enhance the flavours. It’s a versatile sauce that adds creaminess and richness to many dishes, whether gratins, lasagna, or croque-monsieur.
Table of Contents
Variations on bechamel sauce :
Even if we tend to call some of them “bechamel” because they are mainly based on this sauce, French cuisine is very precise, and each variation has a specific name. You can see the difference between each here : Bechamel variations
- Mornay Sauce
- Soubise Sauce
- Nantua Sauce
- Cheese sauce
- Cardinal Sauce
- Aurora sauce
Tips for making bechamel sauce
- Preparing a lump-free roux: The first step to a successful béchamel is to properly prepare the roux. Roux is the mixture of melted butter and flour used to thicken the sauce. Melt the butter in a saucepan over low heat, then add the flour all at once and stir with a whisk or, at best, a magic whisk to form a smooth, lump-free paste. Don’t allow the mixture to take on color, or you’ll end up with a brown roux. Here we want to keep a white roux.
- Gradually add the milk . Pour in a little milk while stirring to dilute the roux. If you still have lumps despite this, strain through a sieve before adding the rest of the milk. Stir often, making sure to reach the bottom to prevent it from sticking and burning. Stir until you achieve a sauce that coats the back of the spoon nicely.
- Important: The cream will thicken further as it cools, so stop cooking before you reach the final texture you want.
- Adjust texture according to use Thicken more or less according to the texture you need in the recipe. Thicker for vol-au-vent fillings or more fluid for lasagne, for example.
Preparation steps :
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out. Below are the instructions, which you can also view in images.
1. Melt butter in a saucepan over medium heat.
2. Add the sifted flour and mix with a whisk or magic whisk until you have a smooth “roux” paste. Do not let it brown.
3. Remove from heat and pour in a little cold milk, stirring well to smooth the mixture.
Note: If you still have lumps, strain the paste through a fine sieve before adding the remaining milk.
4. Return the saucepan to the heat and pour in the remaining milk while continuing to stir.
5. Thicken while stirring, making sure to go well into the bottom and along the edges of the saucepan to prevent the sauce from sticking and burning.
6. Season with salt, a pinch of pepper and grated nutmeg.
7. The bechamel will thicken gradually. Remove from heat when it coats the spoon well.
Note: You can leave it more liquid by removing it from the heat earlier, or thicken it further depending on the recipe you’re going to use it in. For a more liquid texture, you can add a little more milk. Bear in mind that it will thicken as it cools.
8. Use it immediately or store it for later by covering it with plastic wrap to prevent a skin from forming on top.
Storage of Bechamel Sauce:
The bechamel can be stored in the refrigerator for 2 to 3 dayspreferably in an airtight glass container. Cover it directly with plastic wrap to prevent a skin from forming on top.
Before using, reheat over low heat, stirring well to restore its suppleness. You can add a little cold milk to get the consistency you want.
You can also freeze it for about 2 months.
However, I don’t see the point, as it’s very easy to prepare and takes less than 15 minutes.
Let it cool completely before placing it in freezer bags or airtight containers.
Let it thaw in the refrigerator before reheating as described above. Whisk well to smooth and restore suppleness.
Quick and easy bechamel recipe
INGREDIENTS
- 1/2 liter milk (17.6 oz)
- 40 g butter (1.4 oz)
- 40 g flour (1.4 oz)
- Salt
- Pepper
- A pinch of grated nutmeg optional
PREPARATION
- Melt butter in a saucepan over medium heat.
- Add the sifted flour and mix with a whisk or magic whisk until you have a smooth "roux" paste. Do not let it brown.
- Remove from heat and pour in a little cold milk, stirring well to smooth the mixture.
- Note: If you still have lumps, strain the paste through a fine sieve before adding the remaining milk.
- Return the saucepan to the heat and pour in the remaining milk while continuing to stir.
- Thicken while stirring, making sure to go well into the bottom and along the edges of the saucepan to prevent the sauce from sticking and burning.
- Season with salt, a pinch of pepper and grated nutmeg.
- The bechamel will thicken gradually. Remove from heat when it coats the spoon well.
- Note: You can leave it more liquid by removing it from the heat earlier, or thicken it further depending on the recipe you're going to use it in. For a more liquid texture, you can add a little more milk. Bear in mind that it will thicken as it cools.
- Use it immediately or store it for later by covering it with plastic wrap to prevent a skin from forming on top.
Thank you for visiting my blogand your comments.
You can also follow me on my youtube channel