Béchamel Sauce Recipe

Gradually whisk in milk then bring to the boil.

Béchamel sauce recipe. Bechamel sauce forms the base for a number of other classic sauces like mornay shredded cheese is added nantua shrimp butter and heavy cream are added mustard mustard and cream are added soubise is made with sauteed onions cheddar cheese sauce with shredded cheddar aurore tomato paste is added chivry with herbs and white wine and others. Stir in the flour and cook stirring constantly until the paste cooks and bubbles a bit but don t let it brown about 2 minutes. Once melted stir in the flour until smooth.

Lay a sheet of plastic wrap directly on top of the sauce to keep a skin from forming and refrigerate until it s time to reheat. To make bechamel sauce or also known as white sauce you need just 3 main ingredients milk butter and flour and 2 seasonings nutmeg and salt. All it takes to make a perfect smooth lump free velvety bechamel sauce is 5 minutes of your time and a couple of tips and tricks that i m going to share below.

When it s bubbling add the flour and whisk until it forms a golden paste about 3 to 4 minutes. Cook uncovered for 5 6 minutes at high or until sauce is thickened. Add grated onion and flour and mix well.

Simmer for 2 minutes stirring with a wooden spoon or until slightly thickened. First place the milk in a small saucepan and add the parsley stalks bay leaf mace if using peppercorns and onion. Cook until onion is soft 4 minutes.

Béchamel sauce may be made up to one day in advance. Gradually add warm or room temperature chicken broth not hot and half and half to container stirring constantly. If it is slightly lumpy after reheating pour it through a wire mesh sieve.

Whisk the sauce as it is reheated and thin with extra milk as necessary. Then place it over a low heat and let it come very slowly up to simmering. Add onion and garlic.