{"id":37890,"date":"2024-10-01T17:11:50","date_gmt":"2024-10-01T15:11:50","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=37890"},"modified":"2025-07-17T04:05:12","modified_gmt":"2025-07-17T02:05:12","slug":"quick-and-easy-bechamel-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/quick-and-easy-bechamel-recipe\/","title":{"rendered":"Quick and Easy Bechamel Sauce Recipe"},"content":{"rendered":"

\"Easy<\/p>\n

Quick and easy bechamel sauce recipe<\/strong><\/span><\/div>\n

Bechamel<\/strong> 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.<\/p>\n

The recipe for b\u00e9chamel 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”,<\/span> 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<\/strong>.<\/p>\n

\"easy<\/p>\n

Variations on bechamel sauce :<\/strong><\/h2>\n

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<\/a><\/p>\n