Sauce Bechamel Recipe

A classic french version which is rather time consuming calls for clarified butter sauteing onions a long cooking process 30 45min and straining the sauce through cheesecloth.

Sauce bechamel recipe. Melt butter in a saucepan. Add flour and salt. First place the milk in a small saucepan and add the parsley stalks bay leaf mace if using peppercorns and onion.

In a medium saucepan melt butter over medium. If you re curious the recipe is here. 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.

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. There are actually two versions of bechamel sauce. Bring the mixture to the boil stirring constantly so that the mixture thickens and becomes glossy.

For the perfect white sauce. Stir in an equal amount of flour and cook the mixture for just under a minute known as a roux. Bring to a gentle simmer then reduce heat to medium low and continue simmering until the flour has softened and not longer tastes gritty 10 to 20 minutes then season with salt and nutmeg.

Add grated onion and flour and mix well. Stir in milk a little at a time making sure to stir well so that no lumps form. Cook uncovered for 5 6 minutes at high or until sauce is thickened.

If it is slightly lumpy after reheating pour it through a wire mesh sieve. Bechamel sauce ingredients ratio. Béchamel sauce may be made up to one day in advance.