Bechamel Sauce

Béchamel Sauce is a white sauce made with butter, milk, flour, nutmeg, salt and pepper.  This simple sauce is the base for many recipes, including some Mac n’ Cheese recipes, Croque Monsieur and my favorite, Lasagna Bolognese.  If you add grated cheese to Béchamel, it becomes Mornay sauce.  It’s mostly used in French and Italian cooking,  but Greeks also use it in Moussaka, or as my kids call it, “moose ca ca”.

When making Béchamel sauce, remember, the flour to butter is always a 1:1 ratio.  2 tablespoons of butter would require 2 tablespoons of flour, yielding 2 cups of sauce. Some recipes call for heating up the milk first.  This step is not necessary if you remember to slowly incorporate the milk while stirring constantly.

 

Melt 4 tablespoons of unsalted butter over medium heat.

Add 4 tablespoons of all purpose white flour.

Immediately start whisking the butter and flour.

Whisk until smooth.  This will take about 5 minutes.

Now, slowly add 4 cups of 2% or whole milk.

Whisk or stir constantly in order to make sure you do not have a lumpy sauce.

Bring to a low boil.  Reduce the heat and continue to cook over medium-low heat for about 10 minutes, until desired thickness.  Season with salt, pepper and a good sized pinch of grated nutmeg.  If you are using your béchamel sauce for dishes that will be baked, then you do not want a sauce that is too thick.  The baking process will continue to thicken the sauce.

 

Ingredients:

4 tablespoons unsalted butter

4 tablespoons all purpose white flour

4 cups 2% or whole milk

Salt & white pepper to taste

a generous pinch of grated or ground nutmeg

 

Cooking method:

Melt 4 tablespoons of unsalted butter over medium heat.  Once melted, add 4 tablespoons of all purpose white flour. Whisk constantly until you have a nice smooth roux.  Now slowly add 4 cups of milk, fully incorporating the milk before adding more, while stirring constantly. Make sure to keep stirring so that you do not end up with a lumpy sauce.  Bring to a low boil, making sure not to burn or scorch.  Cook for approximately 10 minutes.  Your béchamel is ready to use.  Serving size:  4 cups.