Chef Bihi Béchamel Sauce Recipe
Béchamel sauce is one of the culinary cornerstones in French cuisine, regarded as a mother sauce for its versatility and flavor-enhancing properties. Have you ever struggled to achieve that perfect consistency? Don’t worry, mastering this classic sauce is just a few steps away! Let’s dive into this simple recipe and elevate your cooking game!
Recipe Information
- Servings: 4
- Total Time: 20 minutes
- Difficulty: Easy
Ingredients
- Flour: 1 large heaping tablespoon (50g)
- Butter: 1 large heaping tablespoon (50g)
- Milk: 500 ml, preferably whole
- Nutmeg: Freshly grated, to taste
- Black Pepper: Freshly ground, to taste
- Fleur de sel: 2 pinches
Instructions
- In a large saucepan, melt the butter over medium heat.
- Add the flour to the melted butter, removing the pan from heat. Whisk together until smooth and combined.
- Return the saucepan to heat and cook for 1 minute, stirring constantly, until the mixture becomes fragrant and slightly golden.
- Gradually add the cold milk, whisking continuously to avoid lumps until the mixture thickens to a creamy consistency.
- Season with black pepper, fleur de sel, and freshly grated nutmeg.
- Continue stirring for an additional 1-2 minutes until well combined and smooth.
Tip: You can add the milk when your butter and flour mixture starts to have a cookie-like aroma (don’t be alarmed if it changes color—it will only enhance the flavor).
Notes
This sauce can be used in a variety of dishes, from lasagna to creamy macaroni cheese, making it a must-have recipe in every cook’s repertoire.
Recipe Tips
For a richer flavor, use whole milk, and for a creamier texture, use a half-and-half mixture of milk and cream. Always whisk vigorously to prevent lumps!
Nutritional Information
Each serving contains approximately 120 calories, with 8g of fat and 9g of carbohydrates (Nutritional values may vary).
FAQs
1. Can I make the sauce in advance?
Yes, béchamel sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before using.
2. How can I thicken my béchamel sauce?
If your sauce is too thin, simply continue to cook it over low heat until it reaches your desired thickness.
3. What can I substitute for milk?
You can substitute milk with unsweetened almond milk or oat milk for a dairy-free version, though the flavor may differ slightly.
4. Is this sauce gluten-free?
No, traditional béchamel sauce contains flour. However, you can use a gluten-free flour blend to modify the recipe.
5. How do I avoid lumps in my sauce?
To avoid lumps, whisk continuously while adding the milk gradually, and ensure that the roux is thoroughly cooked before adding the milk.
