This Béchamel sauce recipe originates from France, although it is most commonly seen in Italian cuisine. Also known as white sauce, it is made with milk, butter, and white wheat flour. It is frequently used in pasta dishes (especially lasagna) and chicken recipes. It is very easy to make, but you need to pay attention to a few details: cook it over low heat and constantly stir with a whisk to prevent lumps from forming. Every cook should know how to make this wonderful sauce, which is used in a variety of recipes.
Let’s explore how to make it together!
Béchamel sauce
This sauce is made from butter, flour and milk, seasoned with ground nutmeg.
Easy
Equipment
1 pot
1 whisk
Ingredients
70 g butter- 2 tbsp wheat flour
- 300 ml milk
- 2 sprigs green thyme
- 5 green basil leaves
- 1/2 tsp nutmeg grated
- 1/2 tsp ground white pepper
- 1/2 dsp salt
Instructions
- We melt the butter in a pot over low heat. Once melted, we gradually add the two tablespoons of flour, stirring well. Let it cook for 1 – 2 minutes on low heat, ensuring the flour doesn't change color.
- Separately, heat the milk and pour it over the butter-flour mixture. Continue stirring with a whisk, making sure no lumps form. Keep stirring until the sauce begins to thicken slightly. At this point, add two sprigs of fresh thyme and a few fresh basil leaves. Season with salt, grated nutmeg and ground white pepper, and let it cook until it thickens further. The final consistency should be similar to that of heavy cream or slightly thicker than pancake batter.
- Finally, remove the thyme sprigs and basil leaves. If desired, you can use a coarse strainer to separate the béchamel sauce from the thyme and basil. Enjoy!
Notes
This sauce can be used in the following recipes: lasagna, moussaka, macaroni and cheese, gratins, roque monsieur, soufflés, fish or chicken pie, eggs Benedict, etc.
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