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Bechamel sauce

Name: Bechamel sauce
Total time: 00:10
Yield: 1
Cuisine: France
Ingredients: 60 gr. butter; 60 gr. all-purpose flour; 500 ml. milk; Nutmeg to taste; Salt and pepper to taste

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Category: Dip and Sauces

Difficulty: Easy

Time: 00:10

Dish: Dip or Sauce

Quantity: 1

Country: France

One of the most used sauces in the kitchen is the bechamel sauce, it is used to prepare many recipes such as cannelloni, lasagna, tiger mussels.... It is also the base to elaborate the famous croquettes (although in this case the proportions of the ingredients vary a little).

Basically the bechamel sauce is made from a roux, which means flour fried in a fatty matter (in this case butter or margarine) and then milk is added until a smooth and light cream is obtained.

The trick for a bechamel sauce to be perfect and without lumps is that when you add the milk, it must be hot (not boiling) so that it perfectly melts the roux and thus prevents lumps from forming.

With this recipe and following our step by step videos, we guarantee that you will prepare a perfect bechamel sauce and best of all without lumps!!!

Ingredients To Prepare Bechamel sauce

60 gr. butter
60 gr. all-purpose flour
500 ml. milk
Nutmeg to taste
Salt and pepper to taste

How To Make Bechamel sauce

Step 1: We begin the preparation of our bechamel sauce, for this, in a saucepan over medium heat add the butter until melted.

Step 1: How To Make Bechamel sauce

Step 2: Incorporate the all-purpose flour and with the help of a few rods we begin to mix until obtaining a paste (roux).

Step 2: How To Make Bechamel sauce

Step 3: Next add the hot milk and stir, then add the salt, pepper and nutmeg and continue mixing non-stop until the sauce takes a creamy and consistent texture.

Step 3: How To Make Bechamel sauce

Step 4: Remove from the heat and enjoy this wonderful bechamel sauce!

Step 4: How To Make Bechamel sauce

Tips To Prepare Bechamel sauce

When preparing the bechamel sauce, it is very important that the milk is hot but not boiling, as this will prevent lumps from forming.

Depending on the texture you want, the proportions of the ingredients vary, for example if you want a thicker bechamel sauce, use less milk or if you want a lighter bechamel sauce, increase the amount of milk.