Basic White Sauce "Béchamel"
Recipe for one of the basic sauces of French cuisine. Béchamel sauce is a classic of French cuisine and serves as a base for many white sauces. This sauce is used in many dishes: lasagna, Greek moussaka, various casseroles, and more. The base of the sauce consists of roux and milk. Roux, or rüblon (from the French "roux", meaning "red"), is a mixture of butter and flour, browned to a golden color. The amount of flour and butter for the sauce is taken in equal amounts, and the amount of milk is determined based on the desired consistency of the sauce: liquid, medium thickness, or thick.
Butter
1/4 cup
Flour
1/4 cup
Milk
2 cups
Black Pepper
1/2 tsp (ground)
Salt
1/2 tsp
Nutmeg
a pinch
Béchamel Sauce is very easy to make, you just need to follow some rules. In a saucepan or skillet over low heat, melt the butter.
Once the butter is completely melted, add the flour. Stir everything until smooth using a whisk or spatula, continue heating. The mixture should resemble dough.
Gradually add cold milk, stirring constantly. The mixture should be smooth without lumps.
It is very important for the milk to be cold, otherwise you'll end up with lumps!
Bring the sauce to a boil and simmer for 5-7 minutes, no longer, otherwise an unpleasant "starchy" taste may develop. Add salt, pepper, and nutmeg.
Béchamel Sauce is ready!
© Наталья Лиханова
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