Bechamel Sauce. This recipe is fabulous and I have added a splash of white wine as I used the sauce for Spinach Lasagna. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master. Melt the butter in a heavy-bottomed saucepan.

Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /; French: ), also known as white sauce, is a sauce originated between France and Italy made from a white roux (butter and flour) and milk. It is used as the base for other sauces (such as. The resulting sauce should be smooth and velvety. You can have Bechamel Sauce using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Bechamel Sauce

You need 5 tbs of unsalted butter.
It's 4 tbs of all purpose flour.
You need 4 cups of 2% or whole milk.
Prepare 2 tsp of salt.
It's 1/4 tsp of ground white pepper.
Prepare 1/4 tsp of ground nutmeg.

If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon. If you use stock (vegetable, chicken, beef, veal, or shellfish) instead of milk as the primary liquid in this sauce, you will have another classic mother sauce: a velouté. We really love using this easy sauce for lower-fat, extra-tasty pasta sauces, like this rich no-cream wild mushroom pasta sauce. Storage: Leftover béchamel can be stored in an airtight container in the refrigerator for up.

Bechamel Sauce step by step

In a medium, heavy bottomed sauce pan melt butter over medium heat. Add flour and wisk until smooth. This is your "roux"..
Continue cooking roux, wisking constantly, until it is a light golden/sandy color. Usually about 6-7 minutes..
Add milk to roux 1 cup at a time. Wisking continuously through each addition until completely smooth. Bring sauce to a boil. Cook 10 minutes wisking constantly to prevent scorching, sticking, or clumping..
Remove from heat. Stir in 1 tsp salt, pepper, and nutmeg. Taste and add additional salt as desired up to 2 tsp. Set aside until ready for use..
Leftovers can be stored in an airtight container for a couple days. I've never tried freezing it so not sure if it freezes well or not..

Making bechamel (white sauce) Don't cook the roux for too long - it can impede the flour's thickening abilities. Making bechamel (white sauce) Stir constantly so the mixture doesn't go lumpy, or catch at the bottom and affect the taste and appearance of the sauce. Kosher salt This is Delia's classic way of making a white (béchamel) sauce, using a mixture of butter and flour called a roux. For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.