Bechamel sauce

Step by step recipe:

  1. 3 min.Bechamel sauce : Photo of step #1
    Melt 2 tablespoons butter in a pan on low heat.

    When it sizzles, add 2 tablespoons flour all at once.
  2. 5 min.Bechamel sauce : Photo of step #2
    Mix well and cook, stirring continuously, until the mixture become light brown.

    This mix, which can be prepared beforehand, is called a "roux", and in this case a "blond roux". If you continue cooking, you will get a "brown roux".
  3. 10 min.Bechamel sauce : Photo of step #3
    Pour 2 glasses milk (cold) onto the roux, all at once. Mix thoroughly.

    You have there the secret of succeeding with a bechamel:
    • if roux is hot, add cold milk
    • if roux is cold (perpared beforehand), add hot milk


    Salt, pepper and add grated nutmeg.

    Leave to cook on low heat, stirring up continuously until bechamel thickens.
  4. Bechamel sauce : Photo of step #4
    The thickness of bechamel is a question of taste.
  5. Bechamel sauce : Photo of step #5
    You can make variations on bechamel: like for example Mornay sauce, which is a bechamel with grated cheese added.

Remarks:

Bechamel can be easily made beforehand, and reheated when necessary.

Recipes which use it: 14

Of which:
Harvest Gratin
Harvest Gratin
Croque-monsieur
Croque-monsieur
Leek and Mimolette tart
Leek and Mimolette tart
Potato and broccoli gratin
Potato and broccoli gratin
Italian style gratin
Italian style gratin

Source:

Home made.

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