Description
Learn to create a delicious and creamy bechamel sauce from scratch - a versatile classic used in various dishes, especially the beloved Italian lasagna. Discover the perfect ratios, essential ingredients, and pro tips to avoid lumps, and find answers to common questions about this essential sauce.
Ingredients
1liter milk
A thick slice of white onion
1 bay leaf
5 peppercorns
70g butter
70g all-purpose flour
A generous pinch of freshly grated nutmeg
1/2 teaspoon coarse salt
Freshly ground pepper
Instructions
1. Start by scalding the milk:
- In a small, heavy-based saucepan, heat the milk with the onion, bay leaf, and peppercorns until just below boiling point. Remove from heat.
- Cover with a lid and infuse the milk for 20-30 minutes, then strain and discard the flavorings.
2. Make the roux:
- Melt the butter in a medium saucepan over low heat. Add the flour while whisking constantly. Keep whisking until the mixture is smooth, ensuring the roux doesn't brown.
3. Add the milk:
- Gradually add hot milk whisking constantly until smooth.
- Bring to a boil and simmer gently for 3 - 5 minutes stirring from time to time until the sauce becomes thick and creamy.
4. Season:
- Add freshly grated nutmeg and season with salt and pepper.
Notes
How to Fix a Lumpy White Sauce:
Encountered a lumpy sauce? No worries—it happens. The key to rescue lies in patience and a simple technique. To remedy it, take the sauce off the heat and vigorously whisk to break down the lumps. If necessary, strain the sauce through a fine mesh sieve for a smooth texture. With a bit of effort, those lumps can transform into a creamy white sauce.
Storage Instructions:
Fridge - Store bechamel sauce in an airtight container in the refrigerator for up to 3 days.
Freezer - Freeze in a freezer-safe container for up to 3 months. Defrost completely before gently reheating over low heat, whisking continually.
Reheating - Gently reheat on low heat while whisking to regain the creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20 - 25 minutes
- Category: Condiments and Sauces
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: Serving
- Calories: 170
- Sugar: 6.2 g
- Sodium: 199 mg
- Fat: 11.2 g
- Carbohydrates: 12.6 g
- Protein: 4.8 g
- Cholesterol: 31 mg