Béchamel sauce. Preparation Melt the butter in a heavy-bottomed saucepan. Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl]), also known as white sauce, is a sauce originated between France and Italy made from a white roux (butter and flour) and milk. You can make a bechamel sauce ahead of time.

This is Delia's classic way of making a white (béchamel) sauce, using a mixture of butter and flour called a roux. The authentic Béchamel sauce made easy! Follow Chef Philippe's illustrated recipe with Before starting this Béchamel Sauce recipe, make sure you have organised all the necessary ingredients. You can cook Béchamel sauce using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Béchamel sauce

You need 350 grams of water.
You need 35 grams of milk powder.
Prepare 50 grams of butter.
It's 70 grams of flour.
It's 2 grams of salt.
It's 2 grams of black pepper.
Prepare 2 grams of muscade.

Making your own bechamel/white sauce is so easy and the result is delicious creaminess in every bite. A bechamel sauce is a Mother Sauce, which is where all sauces originate from. History is not clear if he was the actual inventor of the sauce or if. Learn how to make homemade bechamel sauce.

Béchamel sauce step by step

Boil water with milk powder..
Melt on a pan the butter until light brown color..
Add sifted flour in the butter and mix well. Stir it for few minuts to cook it good..
then, poor little by little the hot milk until needed consistance..
Correct the flavour with the salt, the pepper and the muscade..

This creamy white sauce can be used in many recipes such as lasagna, moussaka, croquettes, pasta dishes. Béchamel sauce, also known as white sauce, is a classic French all-purpose sauce made from butter, flour, and milk. This easy béchamel recipe will have you making an amazing sauce in no time! Once you learn what béchamel sauce is, you'll realize it's integral to so many amazing dishes, from mac The first thing you've got to know about béchamel is that it's what's known as a "mother sauce." Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise. Bechamel sauce is one of the first, basic sauces most people learn to make when they first start cooking.