Culinary/Recipes/Béchamel Sauce: Difference between revisions
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(Created page with "Category:Recipes Category:Savoury recipes Category:Vegetarian recipes Category:French recipes Category:Sauces Béchamel sauce is one of the "mother sauces" of French cuisine. It can be used as the base for many other sauces, such as Mornay, or in dishes such as lasagne and moussaka. == Ingredients == * 2 tablespoons (30g) unsalted butter * 2 tablespoons (30g) all-purpose flour * 2 cups (475ml) whole milk * Salt and white pepper to taste * A pinch of...") |
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<metadesc>Béchamel sauce is one of the "mother sauces" of French cuisine. It can be used as the base for many other sauces, such as Mornay, or in dishes such as lasagne and moussaka.</metadesc> | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Savoury recipes]] | [[Category:Savoury recipes]] | ||
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* Add salt and white pepper to taste. Optionally, add a pinch of nutmeg for extra flavour. | * Add salt and white pepper to taste. Optionally, add a pinch of nutmeg for extra flavour. | ||
Continue to whisk and let the sauce simmer over medium heat until it thickens until the sauce coats the back of a spoon and running a finger over it leaves a clean line. | |||
* Continue to whisk and let the sauce simmer over medium heat until it thickens until the sauce coats the back of a spoon and running a finger over it leaves a clean line. | |||
* Use immediately or let it cool and store it in the refrigerator for later use. | * Use immediately or let it cool and store it in the refrigerator for later use. | ||
Latest revision as of 23:01, 12 January 2024
Béchamel sauce is one of the "mother sauces" of French cuisine. It can be used as the base for many other sauces, such as Mornay, or in dishes such as lasagne and moussaka.
Ingredients[edit]
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30g) all-purpose flour
- 2 cups (475ml) whole milk
- Salt and white pepper to taste
- A pinch of nutmeg (optional)
Method[edit]
- In a saucepan over medium heat, melt 30g (2 tablespoons) of unsalted butter.
- Once the butter is melted, add 30g (2 tablespoons) of all-purpose flour to the pan.
- Stir continuously to form a smooth paste (roux). Cook for 1-2 minutes, but do not let it brown.
- Gradually add 475ml (2 cups) of whole milk to the roux, whisking continuously to avoid lumps.
- Add salt and white pepper to taste. Optionally, add a pinch of nutmeg for extra flavour.
- Continue to whisk and let the sauce simmer over medium heat until it thickens until the sauce coats the back of a spoon and running a finger over it leaves a clean line.
- Use immediately or let it cool and store it in the refrigerator for later use.
