Bechamel is a white velvety sauce made in 2 easy steps. Make a roux and add gradually your milk. Season with salt & nutmeg, delicious!
Sometimes, French words can intimidate, therefore people tend to think it is too fancy and complicated! Well, I am going to break the news to you, it is very easy! You know I love to demystify French recipes so you can easily make them at home such as my crème brûlée recipe.
Bechamel, another easy tutorial
What is a bechamel? It is a French sauce that is used for dish such as lasagna, gratins, croque-monsieur, etc... If you add cheese to a bechamel and it is then called a Mornay sauce.
First things first, you have to make a "roux". What is that? It is butter and flour, same for same. The butter will be melted and mixed with the flour to get a kind of paste. It is a base for the bechamel and some sauces to thicken them.
Then, you will have to add the milk gradually not to get any lumps. The bechamel looks like a creamy and velvety sauce! Yummy!
If you enjoy quick kitchen lessons, I made a few tutorials to learn some skills in under a minute: How to cut an onion, how to peel a tomato, or how to cut a pepper.
I highly recommend using a scale for a bechamel, a perfect roux is equal weight of butter and flour.
How to make a bechamel
- ⅓ cup flour 40g
- ⅓ cup butter, cubed 40g
- ¾ cup milk
- Salt to taste
- Nutmeg to taste optional
- Prepare your ingredients: Mise en place.
- In a pot, on low to medium heat, melt the butter.
- Add the flour.
- Stir well, you have a roux.
- Add a little bit of milk and stir. Repeat until you have poured all the milk.
- Season to taste.
- Stir (still on low to medium heat) until the sauce coats the back of the spoon.
Une très bonne idée !!!