Bechamel sauce is a classic French sauce made of butter, flour and milk. This versatile sauce forms the basis for some cream sauces, gratins, macaroni and cheese, and many other dishes. Read on to find out how to make this delicious sauce.
Ingredients
- 2 tbsp butter
- 4 1/2 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- Pinch of nutmeg
Step
Method 1 of 4: Preparing All the Ingredients
Step 1. Measure out all the ingredients
The ratio of milk and flour to butter is very important in bechamel sauce, as the texture and taste of the sauce depend on these three ingredients. Make sure to use the right ratio: 2 tablespoons butter, 4 1/2 tablespoons flour, and 3 cups milk.
- If you like a thicker sauce, reduce the amount of flour by 1/2 cup. For a more fluid sauce, add 1/2 cup milk.
- Using full-fat milk will result in a thicker sauce than low-fat or nonfat milk.
Step 2. Warm the milk
Pour the milk into a small saucepan. Place on the stove and turn the heat to medium low. Warm the milk thoroughly, but don't let it boil. Remove the milk from the heat when it is warm and then cover it.
- If you want, you can heat the milk in the microwave. Use a low setting and heat the milk for 1 minute. See if the milk is hot; if not, put the milk back in the microwave and reheat for another minute.
- If the milk boils, it is better to start with fresh milk, as this can affect the taste.
Method 2 of 4: Making Roux
Step 1. Melt the butter
Put the butter in a heavy saucepan over medium heat. Heat the butter until it is completely melted, but don't let it brown.
Step 2. Add flour
Put all the flour at once in a saucepan with butter. This will form a lump. Stir with a wooden spoon to remove lumps and create a smooth mixture.
Step 3. Cook the roux
Continue cooking the roux over medium heat, stirring constantly for about 5 minutes. As the roux cooks it will start to darken. The roux is finished when it reaches a golden color; this level is called a "blonde" roux.
- Don't let the roux brown, as this will affect the taste and color of the bechamel sauce.
- If necessary, reduce the heat to low so the roux doesn't cook too quickly.
Method 3 of 4: Finishing the Sauce
Step 1. Add a tablespoon of milk
Shake quickly to moisten the roux. Spread across the roux; the mixture will now be slightly wet, but not runny.
Step 2. Whisk the remaining milk
Slowly pour the remaining milk into the saucepan with one hand while stirring with the other. Continue pouring and stirring until the milk is gone, continuing to stir for a few minutes.
Step 3. Season the bechamel sauce with the nutmeg
Thick, creamy, white sauces can still be seasoned with salt and pepper. Pour over steamed vegetables or rice and serve immediately, or use as a base for other dishes.
Step 4. Done
Method 4 of 4: Using Bechamel Sauce
Step 1. Make macaroni and cheese
After making the bechamel sauce, add a few cups of cheddar cheese, beat until melted. Pour the cheese over the cooked macaroni noodles, then transfer to the pan. Sprinkle with grated cheese and bake in the oven until the topping is bubbly and brown.
Step 2. Make potato gratin
Pour the bechamel sauce over the thinly sliced potatoes and diced green onions in a baking dish. Sprinkle with grated Parmesan cheese. Bake in the oven until the potatoes are crisp and the sauce and cheese are bubbly.
Step 3. Make the cheese soufflé
Combine the bechamel sauce with the beaten egg, cheese and spices. Pour into the soufflé dish and bake until the top is browned and lumpy.
