Béchamel sauce, or white sauce
6 servings
25 minutes
The 'Béchamel' sauce, a classic white sauce of French cuisine, serves as the base for many dishes. Its history dates back to the time of Louis XIV when the court chef refined the recipe and named it after the Marquis de Béchamel. Its smooth, velvety texture and delicate milky flavor with subtle nutty notes make it an ideal complement to lasagna, gratin, or vegetable dishes. Made from butter, flour, and milk, 'Béchamel' is versatile: it can be enriched with cheese, spices or herbs. This sauce not only decorates dishes but also adds depth of flavor and sophistication, transforming ordinary ingredients into a culinary masterpiece.
1
If you want the sauce to be thicker, add 1.5 cups of milk; for a thinner sauce - 2.5 cups. Also: the fattier the milk, the thicker the sauce.
2
Boil the milk in the microwave or in a pot.
- Milk: 2 glasss
3
Heat the oil over medium heat. Add the flour and quickly mix it with the oil. Initially, the oil-flour mixture should resemble soft-boiled eggs.
- Butter: 50 g
- Wheat flour: 50 g
4
The oil-flour mixture should dry out a bit and darken. In the end, it should have a golden hue. After 5-8 minutes of adding flour, pour in a couple of tablespoons of hot milk.
- Milk: 2 glasss
5
Now, using a whisk, mix the sauce and pour in the remaining milk.
- Milk: 2 glasss
6
Cook until a uniform thick mass. Add salt and pepper to taste. You can also use green onions additionally.
- Salt: to taste
- Ground black pepper: to taste
