Bechamel Sauce

bechamel sauce
Lucy Schaeffer

Bechamel is one of the 5 "mother sauces" from the French cuisine. It's essentially a white sauce and starts by making a roux. The whole process is similar to making white gravy (just without the sausage). By warming the milk before adding it to the roux, your mixture will come together more easily. The big temperature difference between cold milk and a hot butter mixture can easily separate and won't create as smooth of a sauce and smoothness is key here. This sauce, while can be used as is, is often times just a base. Add some Parmesan to it and you'll create a Mornay sauce or add mustard for a traditional sauce served on Chicken Cordon Bleu. Bechamel is great served over pasta or in lasagna as well. Traditionally, white peppercorns would be used so that the sauce remains purely white, but black peppercorns are fine to use if you don't mind the specks! 

Have you mastered this sauce yet? Let us know in the comments below! 

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Yields: 2 cups
Prep Time: 0 hours 5 mins
Total Time: 0 hours 10 mins
Ingredients
2 c.

milk

4 tbsp.

butter

1/3 c.

all-purpose flour 

Kosher salt 

Ground white pepper 

Directions
  1. In a small saucepan over medium-low heat, warm milk. It doesn’t need to come to a full simmer, but should be warmed through. 
  2. In a medium saucepan over medium heat, melt butter. Once butter is fully melted, sprinkle flour over top and whisk until smooth. Let it cook until slightly darkened and smells nutty, 1 minute. While whisking, very slowly pour milk into pan and continue whisking until fully incorporated. Continue cooking, while whisking vigorously until mixture is smooth and thickened, 2 to 3 minutes. Remove from heat and season with salt and pepper.

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