Bechamel Sauce Recipe
Basic Bechamel Sauce, also known as White Sauce. One of the famous french mother sauces, a classic!
Servings: 4 servings
Ingredients
- 1.5 ounce Butter or lard, *see Notes
- 4 Tablespoons All-purpose Flour
- 15 fluid ounces Milk
- pinch Salt *See Notes
- pinch Black Pepper Ground white or black
- pinch Nutmeg
Instructions
- Place sauce pan on the stove, add butter and melt.
- Add half of the flour and whisk. into butter. Keep over slow to medium heat.
- Add the remaining flour and whisk in over a medium heat setting. Whisk and reduce until it bubbles and it has slightly turned light brown. The roux needs to be smooth.
- Reduce heat and pour in slowly milk and whisk in.
- Increase heat to medium and keep on whisking to incorporate sauce ingredients. Keep on whisking, the sauce will get formed and will thicken.
- When you are happy with the consistency, season with salt, pepper, and grated nutmeg. Adjust flavor to your liking.
- At this point, you can choose to add cheese too to make a cheesy sauce mornay. Use the sauce in another dish or serve with meats or veggies.
Video
Notes
- Use butter or lard. You can use olive oil or sunflower oil too but the taste won't be that great compared ot butter or lard.
- For your seasoning taste test and adjust.
- 4 servings is an estimate and depends on the way you use this sauce.