• 10 minutes for preparation time plus 10-15 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • For a large-sized pan

    Serves

The Béchamel sauce is made from a white roux (butter and flour) and milk. It is considered to be one of the five mother sauces of the French cuisine. The Béchamel sauce owes its name to Marquis Luis de Béchameil who was the head steward to King Luis XIV and perfected an older similar recipe. The sauce first appeared under its familiar name in the book Le Cuisinier François, published in 1651 by François Pierre La Varenne, who was the chef de cuisine to the marquis d’Uxelles, Nicolas Chalon du Blé. However, the béchamel recipe was established in the book Le Guide Culinaire, published by the father of the French cuisine, Auguste Escoffier, although the version described there is now considered outdated.

Ingredients

Aromatic, For Vegetarians

  • 1 lt full-fat milk
  • 100 gr butter
  • 100 gr flour
  • ½ tsp nutmeg Sunspices
  • ½ tsp salt
  • White pepper Sunspices

Method

  1.  We warm the milk in a saucepan and we keep it warm. In another saucepan, we put the butter and we melt it in medium heat. When melted, we immediately add the flour and we stir for about 1 minute, until the butter absorbs all the flour until a thick paste is formed (this is called white roux and is the base for our béchamel sauce).
  2. We start adding the milk gradually, 100 ml at a time, constantly stirring with a whisk. We add each dose of milk only when the previous one has been fully incorporated. After 4-5 repeats, we will see that the mixture is no longer a big lump but it starts resembling sauce. We continue gradually adding the milk. After all the milk is used, we continue whisking until the sauce thickens and we see bubbles forming on the surface.
  3. We remove from the heat and we add the nutmeg, the salt and the pepper and we stir. We use it immediately.

Tips & information about the recipe

In order to make your life easier and to prevent the sauce from forming lumps when adding the milk to the roux, remove the saucepan containing the butter and the flour from the heat and let it cool enough. If you don’t want to wait, place the saucepan in a bowl with cold water so that it cools down quickly. When it is cool, gradually add the milk whisking until incorporated. Then, return it to the heat and bring it to a boil.

If you wish, at the end add the salt, pepper and nutmeg as well as some grated cheese.

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