How to Make Perfect Bechamel Sauce That Doesn't Smell Like Flour

Bechamel Sauce That Doesn't Smell Like Flour. Béchamel might be the most versatile mother sauce — that class of sauces that are the backbone of classic French cooking — of all time. Made with milk, butter, and flour, it can become a gravy or a binder for casseroles, cheese sauces, and soufflés. Increase heat to medium-high and slowly whisk in milk until thickened by the roux.

This doesn't have to stop you from using a flour-thickened milk, as you propose. As soon as the flour has lost its raw smell, start pouring in the milk in small additions, whisking the whole time. Adding in small increments is key. You can have Bechamel Sauce That Doesn't Smell Like Flour using 3 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Bechamel Sauce That Doesn't Smell Like Flour

1. It's 30 grams of Flour.
2. You need 30 grams of Butter.
3. Prepare 300 grams of Whole milk.

It allows you to ensure that the flour isn't sitting in clumps at the bottom of the pan, which can lead to a grainy or lumpy sauce later on. 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. The flour must cook before adding the cream. Smell it before adding the cream.

Bechamel Sauce That Doesn't Smell Like Flour instructions

1. Spread the flour out evenly in a microwave-safe container. Microwave, uncovered, for a bit less than a minute at 500w. Mix, using a cutting motion..
2. Put the butter in a heavy-bottom pan. It will foam up. When you think that the foam can't get any finer, add the flour from step 1..
3. Mix well and keep cooking until the butter and flour blend together. I recommend using a whisk. Lift the pan up occasionally to prevent any burning..
4. Add just a little cold milk, and mix well. Really mix well here..
5. When the milk is incorporated, add a bit more milk and mix. Mix well..
6. Add a bit more milk and mix. Keep stirring well..
7. Add a bit more milk and mix well..
8. You can no longer see the pattern the whisk makes in the sauce at this point. Up to this point 100 ml of milk (about a third of the total) has been added in batches..
9. Add the rest of the milk 100 ml at a time. Turn the heat up a little bit, and mix and simmer until the sauce has thickened..
10. When the sauce has thickened, simmer over low heat until it's smooth. When the sauce is smooth and shiny, it's done..
11. ◎The surface dries out and forms a film in no time. If you are concerned about that, skewer a piece of butter with a fork and spread the butter over the surface of the sauce..
12. ◎If this sauce is for a gratin (especially macaroni gratin), make it thinner. ◎If the sauce is for cream croquettes, make it thicker. (Use a 1:1:4 or 1:1:5 ratio of flour, butter and milk)..
13. ◎Use the sauce with meat sauce and eggplant for a lasagna style dish. See Okaachan's Showa-retro style meat sauce recipe...

It shouldn't smell like raw flour. If it does, keep cooking it. Then add the cream, the cheese, etc. By definition, bechamel is a roux thickened cream sauce, so the use of flour is unavoidable. If you are cooking the flour and fat together for a bit before adding the cream there should not be a flour taste, or at least not IME.