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.

Melted butter in a pot with flour and a wooden spoon on the side

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

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.

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