Bechamel (classic white sauce). Preparation Melt the butter in a heavy-bottomed saucepan. Béchamel sauce or white sauce is a base for many sauces and is used in a variety of dishes such as lasagna, cream soups, souffle, croquette mixtures. You can make a bechamel sauce ahead of time.

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. It's a key ingredient in soufflé, a classic Bolognese lasagna, and even old-school mac and cheese. And it's incredibly easy to make. You can have Bechamel (classic white sauce) using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bechamel (classic white sauce)

It's 1/4 Ounce of Butter stick ,.
Prepare 2 Tablespoons of all-purpose flour.
It's 32 Ounces of milk , warmed.
It's 1/4 of yellow onion.
Prepare 1 of Bay leaf.
It's 1 of clove.
You need 1 Teaspoon of kosher salt.
It's 1/4 Teaspoon of white pepper.
You need 1/8 Teaspoon of nutmeg.

Béchamel is a basic white sauce, one of the five mother sauces, that you can serve as-is, or use for making all sorts of other creamy, cheesy sauces. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, cheesy sauce and several other variations. This recipe is fabulous and I have added a splash of white wine as I used the sauce for Spinach Lasagna. In this video: Learn how to make this simple but delicious bechamel white sauce.

Bechamel (classic white sauce) instructions

In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce..
Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally.
Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead..

This recipe can be used to make a cheese sauce as well by adding cheddar. Béchamel sauce, also known as white sauce, is a classic French all-purpose sauce made from butter, flour, and milk. This sauce can be added to pasta, chicken, fish, veggies…it's totally up to you. The best part is that Bechamel makes any dish look like a professional Chef prepared it! a true, expandable classic. Béchamel sauce is the basis for many delicious dishes.