Béchamel sauce owes its name to Lois Béchameil, steward of King Louis XIV. One of the king’s chefs dedicated it to Béchameil. Originally, a large amount of cream was added to a thick velouté, while in the modern version, milk is added to the roux. The roux is a mixture of flour and melted butter, the base of white sauces. Béchamel is exactly a mother sauce like tomato velouté and brown stock and they are the basis of other sauces, such as Mornay sauce, Nantua, Soubise. I propose two versions of béchamel, one thicker suitable for gratin, while the other more liquid ideal for baking pasta like lasagne and cannelloni.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups whole milk
- 1 1/2 tbsp butter
- 2 tbsp all-purpose flour
- salt
- pepper
- nutmeg
- 1 1/4 cups whole milk
- 1 tbsp butter
- 1 1/2 tbsp all-purpose flour
- salt
- pepper
- nutmeg
Tools
- 2 Saucepans
- 1 Kitchen spatula
- 1 Whisk
Steps
Melt the butter in a saucepan over low heat, add the flour and cook for about 1-2 minutes, stirring with a spatula.
Meanwhile, heat the milk with the nutmeg and pepper.
Add the hot milk to the white roux, salt, and stir with a whisk.
Let it simmer for about 20 minutes, stirring occasionally. The béchamel is ready when it coats the back of a spoon. Pour into a bowl and immediately cover with plastic wrap.
Advice
It keeps in the fridge for 3 days.
The procedure for making both gratin and cooking béchamel is the same.
FAQ (Questions and Answers)
Can I make classic béchamel with lactose-free products?
Sure, you can replace the butter and milk with lactose-free ones in the same quantities.
Can I prepare béchamel with plant-based products?
Of course, here you will find the recipe for vegan béchamel and the one with almond milk.
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