Béchamel, the Basic Sauce of French Cuisine

Béchamel sauce is a typically French white sauce, made from a mixture of flour and butter (equal quantities) called a roux.

The roux is first heated gently in a saucepan, then milk is added which will bind everything together and give a very creamy sauce.

Traditionally, béchamel is seasoned with salt, pepper and a touch of grated nutmeg.

She saves you a gratin, she stuffs savory pancakes and slightly stale sandwich breads, she covers a pretty white bed to brown slightly bland vegetables or leftovers, she is your sweet and melting ally… C ‘East? the béchamel!

1 – PREPARE THE BÉCHAMEL: BUTTER

The quantity of butter to prepare the béchamel must be proportional to the other ingredients necessary for the quantity of sauce you want to prepare. For approximately 500 ml of béchamel, you need 60 g of butter. The butter should be melted slowly over medium heat, use a whisk in a fairly large pan. The butter should be completely melted and foamy.

2 – PREPARE THE BÉCHAMEL: FLOUR

You must put the same quantity of flour as butter, so 60 g for this example. The flour should be put into the butter which is toasting all at once and mixed immediately so that it absorbs the fat. Once a sort of “mush” has been created, everything must be heated over low heat for at least a minute.

3 – PREPARE THE BÉCHAMEL: THE MILK

To obtain approximately 500 ml of béchamel, you need 500 ml of milk. The first glass should be used to dilute the flour and butter mixture while the rest should be added when the flour no longer has lumps. Boil everything for a minute before finishing the béchamel. Depending on your taste, flavor it with nutmeg.