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The bechamel sauce, also known as white sauce, is one of the most versatile bases in classic cuisine. Originating in France, it belongs to the group of “mother sauces” in gastronomy and serves as a starting point for several other preparations, such as four-cheese sauce, mornay sauce, soufflés, lasagnas and gratins.
Made with simple ingredients, milk, butter and flour, the secret of béchamel lies in the technique. When done well, it results in a creamy, velvety and neutral sauce, which can be adapted to your taste and the recipe you are preparing.
Ingredients
- 2 tablespoons of butter
- 2 tablespoons of - wheat flour
- 2 cups (480 ml) of whole milk (heated)
- Salt to taste
- Grated nutmeg (optional)
- White pepper (optional)
Preparation:
1. Make the roux (sauce base)
In a medium saucepan, melt the butter over medium heat. Add the flour and stir vigorously with a whisk or wooden spoon. Cook for about 2 to 3 minutes, until it forms a light golden paste, this is the roux, which will thicken the sauce. Don't let it get too dark, or the flavor of the sauce will be compromised.
2. Add the milk little by little
With the milk already heated, add it little by little, stirring constantly to avoid lumps. At first it will seem like it is clumping, but keep stirring and gradually adding milk until you have a smooth sauce.
3. Cook until thickened
Continue stirring until the sauce thickens and reaches a creamy consistency. This takes about 5 to 8 minutes.
4. Season
Add salt to taste and, if desired, a pinch of grated nutmeg and white pepper. Stir well and turn off the heat.
Tips for a Perfect Bechamel Sauce
- Hot milk helps prevent lumps and speeds up cooking.
- Use a whisk for a smoother sauce.
- Stir constantly, especially on the edges of the pan.
- For a thinner sauce, increase the amount of milk a little.
Changes
- Mornay Sauce: add grated gruyère or parmesan cheese to the ready bechamel.
- 4 cheese sauce: add mozzarella, parmesan, gorgonzola and cream cheese.
- Herb sauce: Add chopped fresh herbs at the end, such as parsley, chives or thyme.
Dishes That Use Bechamel Sauce
- Traditional lasagna
- Baked pasta
- Gratin vegetables
- Savory crepes
- Fish or chicken with white sauce