Classic Bechamel Sauce
4 servings
20 minutes
Classic béchamel sauce is the embodiment of elegance in French cuisine. Its history dates back to the 17th century when it became the foundation for many refined dishes. This velvety white sauce has a delicate, creamy flavor with subtle hints of nutmeg, making it a versatile companion for various gastronomic creations. Béchamel is used as a base for other famous sauces – mornay, soubise, and velouté – and pairs perfectly with pasta, lasagna, vegetables, and meat dishes. Its creamy texture and mild taste bring harmony to any culinary composition, highlighting their depth and richness. Béchamel is not just a sauce; it's an art of transforming simple ingredients into a culinary masterpiece.
1
Prepare all the ingredients.
2
Heat the milk over very low heat until the first signs of boiling. It's important that the milk doesn't burn or form a white film at the bottom of the pot. If you heat the milk correctly, it will have a soft, sweet, childlike aroma.
- Milk: 500 ml
3
Melt the butter in another container (ideally in a deep and wide saucepan).
- Butter: 50 g
4
Mix the flour into the butter until it forms a paste. Before adding the flour, it can be moistened with milk to make the mixture even.
- Wheat flour: 30 g
5
Roast the flour over medium heat for about 3 minutes or slightly less, until it turns caramel color.
6
Pour the milk into the saucepan in a thin stream, constantly stirring with a whisk.
- Milk: 500 ml
7
Add salt and nutmeg.
- Salt: to taste
- Nutmeg: to taste
8
Cook for about 10 minutes, stirring constantly, until the raw flour taste disappears.
9
Strain the sauce through a fine sieve to remove any lumps. Cover the sauce with plastic wrap directly to prevent a skin from forming as it cools.
10
Use the sauce as a filling for cannoli, as an ingredient for julienne or beef stroganoff, and as a base for 'daughter' sauces: subise, mornay, and others.