Béchamel sauce recipe

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Béchamel sauce recipe

English name:

Béchamel sauce or White sauce

Original name:

Béchamel

Origin:

France

Cooking/baking time:

Total:

Béchamel sauce or White sauce ingredients:

  • 5 tbsp all purpose flour
  • 3,5 tbsp butter
  • 2 cups (approx. 500 ml) milk
  • Salt
  • Nutmeg

Béchamel sauce or white sauce is a basic ingredient in many French and Italian recipes. It’s not difficult to make, and there is an easy trick that makes it sauce always smooth.

Béchamel sauce recipe

  1. Melt the butter in a saucepan over medium heat
  2. Béchamel sauce recipe: melt the butter

    Melt the butter in a saucepan

  3. Make a light rough, mixing in the flour and browning it for 2-3 minutes. What you want is a very light, yellowish-brownish color (sorry, the pictures are a little dark here). Stir it frequently to prevent from burning.
  4. Béchamel sauce recipe: brown the flour

    Brown the flour

  5. And here is the trick of making a smooth béchamel sauce: Use very hot milk, just below its boiling point. Pour it onto the rough at once, and whisk it fast.
  6. Béchamel sauce recipe: add hot milk to avoid lumps

    Add hot milk to avoid lumps

  7. Cook the béchamel sauce over very low heat, whisking it regularly for 8-10 minutes. It’s ready when it thickens and covers the back of a wooden spoon.
  8. Béchamel sauce recipe: ready

    You can check if it’s ready with your fingers

  9. Season with salt and grated nutmeg.

Uses of Béchamel sauce

Béchamel sauce is one of the 4 mother sauces or main sauces in french cuisine. You can make a large variety of sauces based on béchamel, like cheese sauce adding grated cheese (aka Mornay sauce), mustard sauce adding mustard and mustard seeds. Nantua sauce is béchamel sauce with cream, crayfish butter and crayfish tail, just to name few.

Though béchamel is a classic French sauce, when cooking Italian it becomes a key ingredient of the classic lasagne bolognese, and many other lasagne and pasta dishes.

One of my favorite and super-easy dishes is prepared by blanching broccoli or cauliflower, putting them on a casserole and covering with garlic-flavoured, thick bésamel and grated cheese. Put the dish in a 350 °F (180 °C) oven for 20-25 minutes, and you have a very tasty and healthy, simple vegetarian dish.

Béchamel sauce - white sauce

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