Béchamel Sauce

By • January 20, 2010 • 2 Comments

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Author Notes: This is the traditional French Béchamel Sauce used for gratins, soufflés, with eggs, etc. This will give you a creamy medium thick Béchamel. For a thick Béchamel use 1/2 to 1 ounce more of butter and flour for the same quantity of milk.Babette's Feast

Serves 1 litre of béchamel

  • 4 cups whole milk
  • 2.5 ounces butter cut in small cubes
  • 2.5 ounces all purpose flour
  • salt
  • white pepper
  • nutmeg
  1. Warm the milk.
  2. Sift the flour twice to lighten it.
  3. In a pan, melt the cut up butter until it starts to sizzle. When it stops sizzling, add the flour all at once and whisk continuously over low heat until well blended and almost dry.
  4. Slowly whisk in the warm milk, stirring constantly. When it's creamy, continue cooking for 12 minutes over low heat to cook the flour.
  5. Season with salt, pepper and nutmeg.
  6. Other ingredients you can add to change the taste: curry or all spice for a vegetable gratin, or Emmenthal cheese for a potato gratin.
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Tags: bechamel, savory

Comments (2) Questions (1)

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almost 5 years ago Maria Teresa Jorge

Thank you for your comment. This béchamel comes out really well, on the thin side. It depends on what you want to do, but I find it lighter and easier to use then the dende one.

Me

almost 5 years ago TheWimpyVegetarian

Love your recipes! I'm looking forward to trying your crepe dish as one of the next things I'm cooking. We're being inundated with rain here, making it great weather for cooking comfort food.