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Classic French Bechamel Sauce
This quintessential French Bechamel sauce, also known as white sauce, is a luxurious and velvety delight that elevates any dish it graces. Made with a simple roux of butter and flour, then delicately whisked with warm milk until it reaches a silky, creamy consistency, this sauce is the base for many other classic sauces and dishes in French cuisine.
Ingredients
- Unsalted butter
- 2 tablespoons
- All-purpose flour
- 2 tablespoons
- Whole milk
- 2 cups, warmed
- Salt
- 1/4 teaspoon, or to taste
- White pepper
- 1/4 teaspoon, or to taste
Instructions
- In a medium-sized saucepan, melt the butter over medium heat until it starts to foam.
- Sprinkle in the flour and whisk continuously for about 2 minutes to cook out the raw flour taste and create a roux. The mixture should be smooth and pale in color.
- Gradually whisk in the warmed milk, making sure to whisk constantly to prevent lumps.
- Bring the sauce to a simmer, continue to cook and whisk constantly until the sauce has thickened and coats the back of a spoon, about 5 minutes.
- Remove the sauce from the heat and season with salt and white pepper to taste. The sauce is now ready to serve over your favorite dishes.
- The Bechamel sauce can be kept warm over very low heat until you're ready to use, but make sure to stir it occasionally to prevent a skin from forming on top.
Tips
- For a richer Bechamel sauce, you can replace half of the milk with heavy cream.
- If you want to infuse more flavor into your Bechamel sauce, you can steep the milk with a bay leaf, half an onion, and a few whole cloves before using it in the sauce.
Dietary Information
Servings: 8 Dish Type: Sauce Prep Time: 5 minutes Cook Time: 10 minutes Calories: 70 Fat: 5g Carbs: 5g Protein: 2g Sodium: 80mg Sugar: 3g
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