Bechamel sauce, also known as white sauce, is made from a butter, flour and milk. It is one of the mother sauces of French Cuisine and Italian Cuisine. It is used as the base for other sauces.
Bechamel is traditionally made by melting a quantity of butter, and adding an equal part of flour in order to make a roux, which is cooked under gentle heat while stirring with a whisk. As it is a white sauce, care needs to be taken not to brown the roux. Then warm milk is gradually whisked in, and the sauce is cooked until thickened and smooth.
Salt, pepper and Nutmeg are added.
Bechamel sauce is the base for number of other classic sauces with additional ingredients added including:
Morney sauce, Cream sauce, Mustard sauce, Soubise sauce, Cheddar cheese sauce.
You can refrigerate Bechamel Sauce for 2 to 3 days.
This recipe will make 4 cups of Bechamel sauce.
Butter – 1/4 cup
All purpose Flour / Maida – 1/4 cup
Whole Milk – 4 cups
Pinch of Nutmeg Powder
Salt to taste
Pepper Powder to taste
1. Heat butter in a pan. Let it melt. Add flour and stir until the flour is properly mix in the butter. Cook it for 3 to 4 minutes or until there are no lumps over medium heat.
2. Take milk in a sauce pan and warm it.
3. Slowly add warm milk into the butter and flour and whisk it continuously over medium heat for few minutes or until the milk is thickened.
4. Season it with nutmeg, salt and pepper.
5. Switch of the flame and place it in a bowl.
You can use Bechamel Sauce in so many Dishes like Vegetable Penne Baked or Lasagna.