Tutorial & How To

How To Make A Bechamel

Bechamel dripping from a wooden spoon

Bechamel is a white velvety sauce made in a 2 easy steps. Make a roux and add gradually your milk. Season with salt & nutmeg, delicious!

Sometimes, French words can intimidate, therefore people tend to think it is too fancy and complicated!  Well, I am going to break the news to you, it is very easy! You know I love to demystify French recipes so you can easily make it at home such as my crème brûlée recipe.

Bechamel, another easy tutorial

What is a bechamel? It is a French sauce that is used for dish such as lasagna, gratins, croque-monsieur, etc… If you add cheese to a bechamel and it is then called a Mornay sauce.

Empty pot surrounded with ingredients, mise en place

First things first, you have to make a “roux”.   What is that? It is butter and flour, same for same. The butter will be melted and mixed with the flour to get kind of paste.  It is a base to the bechamel and some sauces to thicken them.

Then, you will have to add the milk gradually not to get any lumps. The bechamel looks like a creamy and velvety sauce! Yummy!

Milk poured on a roux in a pot

If you enjoy quick kitchen lessons, I made a few tutorials to learn some skills under a minute: How to cut an onion, how to peel a tomato, or how to cut a pepper.

I highly recommend using a scale for a bechamel, a perfect roux is equal weight of butter and flour.

How to make a bechamel

Bechamel is a white velvety sauce made in a 2 easy steps. Make a roux and add gradually your milk. Season with salt & nutmeg, delicious!
Cuisine: French
Keyword: bechamel, condensed milk, french, roux, tutorial
Author: Mélanie

Ingredients

  • 1/3 cup flour 40g
  • 1/3 cup butter, cubed 40g
  • 3/4 cup milk
  • Salt to taste
  • Nutmeg to taste optional

Instructions

  • Prepare your ingredients: Mise en place.
  • In a pot, on low to medium heat, melt the butter.
  • Add the flour.
  • Stir well, you have a roux.
  • Add a little bit of milk and stir. Repeat until you have poured all the milk.
  • Season to taste.
  • Stir (still on low to medium heat) until the sauce coats the back of the spoon.

Notes

www.bonappeteat.ca

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5 Comments

  • Reply
    Mum
    February 28, 2014 at 3:26 pm

    Une très bonne idée !!!

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