This is mother sauce. Meaning it is a sauce which is a base for many others and is easy to make when you know how. Its versatility means it gets used a lot when cooking. Most notably in Lasagna or Mac n Cheese. I love it in vegetable gratins like baked cauliflower and cheese. Other times it may be added as a binding agent, for example, when making Croquettes.
The technique of making Bechamel is the same as making a Veloute. Bechamel is made using milk. Veloute is made using stock. You may prefer to use a Veloute when making a chicken pie for example rather then a bechamel. You can see that when you master the basic skills and techniques as a cook you can build on that. For example. I can make Bolognese sauce. I can make Bechamel sauce. Now I know how to make Lasagna.
Bechamel Sauce
Course: Blog, Condiment, PastaCuisine: FrenchDifficulty: Beginner4
servings5
minutes15
minutes40
kcalIngredients
50g Melted Butter
50g Plain Flour
500g Milk
1g Spice Mix ( Clove and nutmeg )
Salt and Pepper
Directions
- Melt butter and add the flour mix together until combined. This is called a Roux.
- At the same time bring milk and spices to the boil. Turn off immediately once milk comes up to the boil. Now, over a low heat add 1/3 of milk (strained if necessary) to the Roux. Stir until all the milk has been absorbed by the Roux. It will be quite thick and doughy at this stage. Now add another 1/3 of milk to the Roux and milk mix and keep stirring until no lumps and all the milk has absorbed into the Roux and milk mix
- Now add the final 1/3 of milk and stir to absorb all the milk. You can use a whisk at this stage to ensure a smooth silky sauce.
- Continue to cook over a low heat stirring constantly another 5 – 10 mins to cook the flour. If flour is not cooked the sauce will taste floury and grainy. When the flour has been cooked the sauce will taste nice with a smooth mouth feel
Recipe Video
Notes
- If you need your Bechamel to be white in colour for your application use white pepper. Also infuse whole cloves or whole spiced when boiling the milk then strain out when making the sauce.
- When adding milk to Roux be sure not to add all at once. Go 1/3, 1/3, 1/3 this will guarantee no lumps
- Keep on a low temperature at all times. This sauce will burn on the bottom if heat is too high and if you do not stir constantly
