Béchamel Sauce

Hi everyone! Let’s get down to basics today. I’ll show you how to make the classic Béchamel Sauce or White Sauce which you can use in tons of different recipes and variations. This sauce easily serves as a base for complex sauces like Mushroom Sauce, Mornay Sauce (Cheese Sauce), Alfredo Sauce, Cream Sauce, an what not. There’s a reason it’s called the mother of sauces!

There are a few ways of making Béchamel but I’ll share the most common way of making a roux and mixing it with milk. This sauce can be used to make other flavoursome sauces or used on steaks, pastas, and lasagne on its own. To get a smooth sauce, the key is continuous whisking while gradually adding the milk. If you’re using a non-stick pan, the use of non-stick friendly tools is necessary. The plain milk can be replaced with infused milk (spices and aromatics steeped in milk) to add more depth of flavour.

Let’s put this sauce together!

Ingredient List:

  • Unsalted Butter          2 tbsps
  • White Flour          2 tbsps
  • Milk          1 cup
  • Water or Stock          1/4 cup
  • White Pepper          1 tsp
  • Black Pepper          1/4 tsp
  • Salt          to taste

Tools Required:

  • Non-stick Sauce Pan
  • Non-stick Whisk or Rubber Spatula
  • Measuring Cups and Spoons

Steps:

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STEP 1: Add butter in a sauce pan and let it melt on medium to low heat.

 

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STEP 2: Add equal quantity of sifted flour to the melted butter. It is important to sift to avoid flour lumps.

 

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Mix until it forms a roux and the raw taste of flour is removed.

 

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STEP 3: Gradually add milk to the roux with continuous whisking to dissolve lumps.

 

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STEP 4: Add water to adjust the sauce consistency. It’s better to use vegetable or meat stock for more flavour

 

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STEP 5: Add salt, black pepper and white pepper and mix well.

 

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STEP 6: Turn up the heat and reduce the sauce to a desired consistency. Remember that the sauce will continue thickening as it cools. If your sauce is too thick, add more water or stock to adjust it.

 

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You can cool down the sauce completely and store it in an airtight jar for up to a week in a refrigerator. OR! Use it immediately and add more seasonings to it. Enjoy!

Servings and Time Taken:

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Recipe Difficulty Level: Easy

Serving: Yields about 1 cup of sauce

Prep Time: 5 mins

Cook Time: 5 mins

Tutorial:

Hope you like the recipe! Click the link below to watch You Tube tutorial

Béchamel Sauce

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