How to Make Bechamel Sauce

The classic dishes from authentic French cuisine are adored and appreciated by foodies and culinary aficionados. Among all French sauces, béchamel sauce is something worth mentioning. The mother of all French dishes, this smooth, creamy white sauce, made with milk, cheese, and flour can be prepared in a hassle-free way. A comparatively low-fat sauce, this forms a wonderful base for gratins prepared with baked vegetables and macaroni & cheese. Classic cheese soufflé is yet another French dish that makes use of this classic white French sauce. Preparing béchamel sauce is an art in the truest sense. Easy to make and delicious to taste, this sauce should be known to all who love to cook. Here is a quick and easy way to prepare this classic French sauce. Read on to know the method of preparation in detail.

Complexity Level: Basic

Time Required: 30-40 minutes

Resources Required:

1. Unsalted butter – 6 tbsp
2. Flour – 3 ½ tbsp
3. Milk – 2 cups
4. Saucepans – 2
5. Heavy-duty whisk – 1
6. Wooden spoon – 1

Instructions:

1. Warm the milk

Place the saucepan containing milk in the microwave and warm it. Keep the warm milk aside. In a heavy saucepan placed over medium heat, melt butter completely. Take care to avoid butter turning brown.

2. Prepare the mixture

Mix in the flour, all at once, and stir the mixture. This should be done together to avoid the formation of lumps. The mixture will resemble wet scrambled eggs.

3. Cook the mixture

On medium heat, cook the butter-flour mixture for 5 to 8 minutes. Keep stirring continuously until the mixture is cooked. By the end of 8 minutes, the flour and butter mixture dry out partially and start developing a golden brown color called golden roux. Do not allow the mixture to darken or turn deep brown, as it will spoil the flavor and color of the sauce.

4. Soften dried mixture with milk

Add 4 to 5 tablespoon of hot milk to the mixture. Milk is added to the butter and flour mixture to soften the dried mixture. So, adjust the quantity of milk accordingly. Stir the mixture thoroughly to loosen it up.

5. Whisk mixture until creamy

Gradually, add the remaining milk to the loosened butter and flour mixture and using the whisk, whisk the mixture briskly and continuously until you get a warm, thick, and creamy mixture.

6. Season the mixture

Season the béchamel sauce with salt and pepper. The béchamel sauce is ready to be used as base for soufflé or macaroni and cheese gratin.

Frequently Asked Questions:

Can you suggest some flavor variations?

There are countless ways you can alter the flavor of the base béchamel sauce. Here are few interesting flavor variations for béchamel sauce:

1. You can substitute chicken, veal, beef, or vegetable stock for milk for preparing veloute sauce.
2. Mix in sharp cheddar cheese after you prepare the béchamel sauce for preparing macaroni, cheese, and broccoli gratin.
3. You can add about 1 to 2 teaspoons of Dijon mustard to the finished white sauce for preparing a delightful mustard sauce.
4. Bring in an English twist into the classic French sauce by adding 2 teaspoons full of finely chopped fresh parsley. This can be used as the parsley sauce for preparing ham.
5. Do you like dill? Transform this mother sauce of French cuisine into a dill sauce by adding 2 tsp chopped fresh dill.
6. You can convert this béchamel sauce into an Asian curry sauce by adding curry powder in it.

Quick tips:

• If the béchamel sauce is being used as a starter for dishes, then add a slightly lower amount of salt and pepper.

Things To Watch Out For:

1. You can replace butter with olive oil for relishing a healthier béchamel sauce.
2. Those who have cholesterol can opt to use becel proactive margarine instead of butter or olive oil.
3. If you are using cheese, then opt for low fat version. However, if you are on a weight loss regimen or have high cholesterol levels, it is advisable to avoid the inclusion of cheese in the sauce.