Bechamel is a classic white sauce used as a base or additive in many French dishes, and with just a few simple ingredients and tools, you can make a very thick version of it in your kitchen. Follow the steps in this recipe and impress your family and friends with your culinary skills. Let's get started!
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What is Bechamel?
Bechamel is a classic French white sauce made from a roux (a mixture of flour and butter) and milk. It is named after Louis de Bechamel, a seventeenth-century French financier who was also a great food lover. Bechamel sauce is one of the five "mother sauces" of French cuisine, which is the foundation for many other sauces. It is a versatile sauce in various dishes, such as lasagna, macaroni and cheese, croque-monsieur, and gratins.
Brief Highlight Of Our Bechamel Recipe:
- Taste: Bechamel sauce offers a creamy and mildly nutty flavor with hints of black pepper and nutmeg. It serves as a versatile base for many French dishes, enhancing their overall taste.
- Texture: This sauce has a smooth and velvety texture, making it an excellent addition to various recipes. It provides a silky consistency that complements a wide range of ingredients and dishes.
- Method: To make Bechamel sauce, heat milk until simmering, then create a roux by melting butter and slowly incorporating flour. Gradually add heated milk to the roux while whisking constantly, creating a smooth and creamy sauce. The addition of nutmeg and black pepper adds depth and flavor to the sauce.
Bechamel Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole milk: This is used as the liquid base for the sauce. Whole milk is preferred for its richness, but you can use low-fat milk.
- Unsalted butter: This is used to make the roux, the sauce's base. Unsalted butter is preferred to control the amount of salt in the recipe.
- All-purpose flour: This is combined with butter to make the roux. The flour helps thicken the sauce and gives it a smooth texture.
- Freshly grated nutmeg: This is added to the sauce for flavor. Nutmeg has a warm and slightly sweet taste that complements the sauce's creaminess.
- Ground black pepper: This is added to the sauce for spice and flavor. You can adjust the amount of pepper to your taste.
- Kosher salt: This is added to the sauce for flavor. Kosher salt is preferred because it has a milder taste and a coarser texture than table salt. You can adjust the amount of salt to your taste.
Tools you'll need
How to Make Bechamel
Note: The full instructions are provided in the recipe card below.
In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, constantly whisking over low heat to make a blond roux. Slowly incorporate 1 cup (0.24 l) of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes until the mixture becomes a paste-like consistency. Slowly incorporate the remaining milk whisks until smooth.
Substitutions
- Whole milk: You can use low-fat, half-and-half, or heavy cream for a richer sauce.
- Unsalted butter: You can use salted butter but reduce the salt in the recipe.
- All-purpose flour: You can use a gluten-free flour blend or cornstarch as a thickener.
- Nutmeg: You can use other spices, such as cinnamon or paprika, for a different flavor.
Variations
- Cheesy Bechamel sauce: Add grated Parmesan or shredded Gruyere cheese while it's still warm to make a Mornay sauce.
- Herb-infused Bechamel sauce: You can add fresh herbs such as thyme, rosemary, or parsley while cooking.
- Spicy Bechamel sauce: Add a pinch of cayenne pepper or red pepper flakes.
- Mushroom Bechamel: Sauté finely chopped mushrooms in butter until softened, then add them to the sauce during cooking. This variation adds an earthy and savory flavor to the Bechamel sauce, great for serving with pasta, chicken dishes, or vegetable gratins.
- Dijon Mustard Bechamel: Stir in a spoonful of Dijon mustard into the finished Bechamel sauce for a tangy twist. This variation works well with dishes like Croque Monsieur sandwiches, chicken cordon bleu or as a dipping sauce for pretzels.
How to Serve
Bechamel sauce is a versatile sauce that can be used in various dishes because it's a mother sauce. It is commonly used as a base for other sauces or as an ingredient in casseroles, lasagna, macaroni and cheese, and gratins. You can also serve it as a dipping sauce for vegetables or bread. You can add herbs or spices such as thyme, rosemary, or black pepper to enhance the sauce's flavor. Bechamel sauce can also be used to make creamy soups, and you can even drizzle it over grilled meats or vegetables to add a rich and creamy texture.
How to Store & Re-Heat
To store: Allow it to cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to three days. Before using it again, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out.
To reheat: Place it in a saucepan over low heat. Stir occasionally until the sauce is heated through and smooth. Be careful not to overheat the sauce, as it can become too thick or develop skin on top. If the sauce appears too thick, you can add a splash of milk to thin it out. Once the sauce is heated, you can use it in your recipe or serve it as a side sauce. Be sure to store any leftover sauce in an airtight container in the refrigerator.
Make-Ahead
You can make Bechamel sauce ahead of time and store it in the refrigerator until ready to use. To prevent skin from forming on the sauce, cover it with plastic wrap or wax paper pressed directly onto the surface of the sauce. When ready to use the sauce, gently reheat it over low heat, occasionally stirring until smooth. If the sauce has thickened too much, you can add a splash of milk to thin it out. Making Bechamel sauce can save you time and make meal preparation easier, especially if you use it in casseroles or pasta dishes.
Tips for Making The Best Bechamel
- Use a whisk: Whisk the sauce constantly while cooking to prevent lumps from forming.
- Heat the milk: Heat the milk before incorporating it into the roux. This will help the sauce come together more quickly and prevent lumps.
- Cook the roux: Cook the roux over low heat until it turns a light golden color. This will help remove any raw flour taste.
- Slowly add the milk: Add the milk to the roux, constantly whisking to prevent lumps.
- Cook the sauce slowly: Cook it over low heat, occasionally stirring until it thickens and coats the back of a spoon.
- Season to taste: Taste the sauce and adjust the seasoning as necessary. Nutmeg, black pepper, and salt are the classic seasonings used in Bechamel sauce.
- Use good-quality ingredients: Use butter and milk for the best flavor and texture.
FAQ
Is Bechamel sauce gluten-free?
No, Bechamel sauce is not gluten-free, as it is made with all-purpose flour. However, you can make a gluten-free version using a gluten-free flour blend or cornstarch as a thickener.
What can Bechamel sauce be used for?
Bechamel sauce is a versatile base or additive in many French dishes, such as lasagna, macaroni and cheese, croque-monsieur, and gratins. It can also be used as a dipping sauce for vegetables or bread.
Can I adjust the thickness of the Bechamel sauce?
You can adjust the thickness of Bechamel sauce by adding more or less milk or by cooking it longer to thicken it. If the sauce is too thick, you can add a splash of milk to thin it out.
How can I prevent lumps from forming in Bechamel sauce?
To prevent lumps from forming in Bechamel sauce, use a whisk to stir the sauce while cooking constantly. Also, add the milk to the roux while slowly whisking.
Can I make a vegan Bechamel sauce?
You can make a vegan Bechamel sauce using plant-based milk such as almond milk, oat milk, soy milk, and vegan butter instead of dairy products.
How can I add more flavor to the Bechamel sauce?
You can add more flavor to Bechamel sauce by adding spices such as garlic, thyme, rosemary or cheese such as Parmesan, cheddar, or Gruyere.
How long does Bechamel sauce last in the refrigerator?
Bechamel sauce will last in the refrigerator for up to three days in an airtight container.
Can I reheat Bechamel sauce in the microwave?
You can reheat Bechamel sauce in the microwave by placing it in a microwave-safe bowl and heating it in 30-second intervals, stirring in between until heated.
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Recipe
Bechamel
Ingredients
- 4 cups whole milk
- ½ cup (1 stick) unsalted butter
- ½ all-purpose flour sifted
- Pinch of freshly grated nutmeg
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon kosher salt , to taste
Instructions
- In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, constantly whisking over low heat to make a blond roux. Slowly incorporate 1 cup (0.24 l) of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes until the mixture becomes a paste-like consistency. Slowly incorporate the remaining milk whisks until smooth.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.