Béchamel sauce
Instructions
Tips
Grated nutmeg is a lovely flavour enhancer for béchamel sauce. Just add a pinch and you’ll taste the difference!
Béchamel sauce
Overheating rather than overcooking is the most likely issue, so take it slow. Add the ingredients gradually and avoid the temptation to turn the heat up high and risk curdling the sauce.
There are different schools of thought on the optimal temperature for the milk when adding to béchamel. Warming the milk for one to two minutes before you gradually add it to the pot will speed up the cooking process, but it’s perfectly fine to use cold milk instead. Experiment and see which temperature works best for you.
Avoid bringing your béchamel (or the milk itself) to the boil, as it will impact how well the ingredients combine and could even cause components to separate.
The basic recipe for béchamel sauce is simple, but a lack of patience can result in hiccups. Rush the addition of the milk or heat for too short a time and the results won’t be as beautifully silky as it should be. The sauce is ready when it coats the back of a spoon and can be wiped clean with a finger.
Ingredients
|
Butter
|
2 tbsp |
|---|---|
|
Flour
|
2½ tbsp |
|
Whole milk
|
500 ml |
|
Salt
|
½ tsp |
|
Pepper to taste
|
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A beautiful basis for a silky sauce
Béchamel may have a French name, but a similar white sauce existed in Italy for hundreds of years before it reached France at some time during the 1600s. When it was included in the influential L’Art de la Cuisine Française cookbook in the 1800s, béchamel sauce was firmly established as a pillar of French cuisine.
When to use on its own
While béchamel is commonly used as a base, it also shines on its own in a variety of contexts. The sauce is a key component of a croque monsieur, brings together a hearty macaroni and cheese, and is essential if you’re making lasagne.
How to avoid lumps
Experimenting with the ratios of butter and flour is a sure-fire way to create a lumpy sauce, so pay attention to the measurements in the recipe. Make sure to whisk the milk in gradually rather than pouring it all in at once. If all else fails, try adding some ice-cold water and whisking in during the heating process.