Quick and easy bechamel recipe
Bechamel is a white sauce made from a roux (butter and flour) and milk, which is a fundamental base in French cuisine. It is used to make gratins, croque monsieur, lasagna, and more.
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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.
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