Béchamel Sauce
Béchamel sauce is a classic French sauce, used as a base for many other sauces and dishes. It is prepared from a white roux, to which milk is added to achieve
Béchamel sauce is a classic French sauce, used as a base for many other sauces and dishes. It is prepared from a white roux, to which milk is added to achieve a creamy and velvety texture. Perfect for gratins, lasagnas, and many pasta dishes.
Time
35 min. =
20 min. +
15 min.
Utensils
2 sauce pans1 strainer1 whisk
Ingredients for 4 parts
- 35 g. butter
- 1 c. à s. sea salt
- 35 g. flour
- 500 ml. whole milk
- 1 c. à s. grounded nutmeg
- 1 c. à s. white pepper
Steps
- Prepare a white roux with the butter and flour, allowing it to cool in the saucepan.
- In another saucepan, bring the milk to a simmer and a rolling boil, gradually pour it over the cold roux.
- Quickly mix with a whisk between each addition of milk to smooth the preparation.
- Bring to a boil and, once all the milk is incorporated, let it cook for 15 minutes, constantly stirring with a whisk.
- Season with nutmeg, salt, and pepper.
- Strain through a fine sieve and collect the sauce in a bowl.