Bechamel is is a white sauce flavored with onions, herbs, and spices. In fact, it is an essential cooking skill for French mother sauces taught in French culinary schools. In French cooking, it is mainly used to make a variety of dishes, such as macaroni and cheese, gratins, and soufflés. But, most importantly, it is the classic sauce for making a variety of other sauces in French cuisine. In fact, if you’ve ever made a roux, then you have probably made a version of this sauce already. Ever made mac & cheese?
Bechamel white sauce recipe
Flour – In a saucepan, over medium-low heat, add the oil and butter. Then, add the flour and cook for at least two minutes on medium-low heat.Pro tip – The mixture will be bubbling so keep the heat to medium to low.
Milk – Start adding the milk gradually, about 1/4 cup at a time, cooking the sauce in between to thicken. This will cook out the taste of flour.Pro tip – Adding milk gradually will prevent lumps.Seasoning – Add the nutmeg, garlic powder, salt, and pepper and stir well. Taste and adjust seasoning.Pro tip – I like to add the garlic powder at the end to prevent it from becoming too strong.
Consistency – If the sauce is too thick, add more milk. Then, remove from heat and pour into a bowl or jar.Pro tip – The sauce will thicken as it cools. And, removing it from the hot pan will stop it from cooking.
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