03 April 2006 ~ 3 Comments

Sauce Bechamel

A bechamel is the base for many white sauces and recipes. For example, lasagna recipes may include bechamel. This is also the starting point for soufles.

  • 4 tablespoons of butter (1/4 cup)
  • 4 tablespoons of flour
  • a pinch of salt
  • 2 cups of whole milk

Step 1: make the roux
Melt the butter in a sauce pan. Mix in the flour and salt gradually while stirring continously for 3-5 minutes. The trick here is to cook long enough to minimize the flour taste, but not so much that it starts to turn brown.

Step 2: mix in the milk
Warm up the milk and pour it slowly into the roux while stirring vigorously. Be on the watch out for lumps and get rid of them as quickly as they appear.

If you are not using it right away, keep it warm to avoid the creation of a film on the surfrace while stirring occasionally.

For a thicker or thinner variation, add or remove butter and flour.


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