Classic Bechamel Sauce
6 servings
20 minutes
Classic béchamel sauce is a cornerstone of French cuisine that adds softness and refinement to dishes. Its history dates back to the 17th century when Louis XIV's chef perfected the technique of thickening sauces, creating a delicate, velvety texture. Béchamel has a mild, creamy flavor with subtle nutmeg notes and pairs perfectly with casseroles, lasagna, pasta, and vegetables. It serves as a base for many other sauces like Mornay or mushroom sauce. Its ease of preparation makes it accessible even for culinary beginners, while its consistency variability allows adaptation for different dishes—from delicate creamy soups to rich fillings. It is best served fresh but retains its flavor and structure when stored properly.
1
Melt butter and vegetable oil in a saucepan and mix in the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring.
- Butter: 50 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 750 ml
2
Add salt to taste and simmer for 8-10 minutes, stirring. If a not very thick sauce is needed, add milk. If thick, cook longer until it reaches the desired consistency.
- Salt: to taste
- Milk: 750 ml
3
Serve immediately. The sauce can be stored in the refrigerator or freezer: it can be thawed in a water bath.
