Béchamel sauce is a sauce that is made up of milk and white roux. It is also known as béchamel or white sauce. Italian and French Béchamel recipe includes different ingredients. In French dishes, Béchamel sauce is the key ingredient to enhance the taste.
● 5 tablespoons butter
● 1-quart milk
● 2 tablespoons salt
● ¼ cup flour
● ½ cup freshly grated nutmeg
Preparation Time: 5 minutes
Cooking Time: 35 minutes
First, melt butter in a saucepan at medium flame. When it is melted, add flour and stir. Keep stirring until the color of flour becomes golden. This step takes about 7 minutes.
Now, increase the flame and mix the milk in the mixture, it will get thickened with roux. After that, simmer at medium heat till the flour no longer tastes gritty. In the end, sprinkle salt and nutmeg on the sauce.
Béchamel sauce or white sauce is now ready, you can also cool it down. It can be stored in an airtight container and stored for 5 days. You can reheat it at low flame every time.
● Measuring Cups
If you’ve run out of butter while preparing Béchamel sauce (White Sauce). Don’t panic and follow this easy recipe to make Béchamel sauce (White Sauce) without butter.
Here are steps by which white sauce can be prepared without flour:
There are a few tips to make Lump Free Béchamel Sauce:
Béchamel recipe can also be prepared in the microwave. Béchamel recipe can be used as a substitute in recipes like lasagne, cheese, and mac.
● 3 tbsp. flour
● 3 cups milk
● ½ cup parmesan
● 3 tbsp. butter
● Salt and pepper
Béchamel is included in the mother of all recipes, so store it with caution according to the given guidelines.
● Béchamel can be stored in a container in the refrigerator for up to one week.
● Place white sauce in airtight bags, label, write the date, and put in the fridge.
● To defrost Béchamel sauce, place the sauce in the fridge overnight.
● The sauce will look thin, whisk over low heat in a saucepan to retain the original consistency. Then use it instantly.
It’s a sauce traditionally made from roux and milk. It is included in sauces used in French cuisine.
First, boil and stir for 5 minutes until the sauce gets the desired thick consistency.
A properly thickened sauce should stick at the back of the spoon. Dip the spoon in the sauce to check the consistency.
It is used for cheese and mac. You can also use this white sauce in French and Greek cuisines. It gives the desired flavor to the dish and exquisite taste.
Heat the milk in a saucepan over medium flame. Keep it warm over low heat and melt the butter in a separate saucepan. Whisk continuously and add milk at intervals. In the end, add nutmeg and sprinkle salt and pepper.