Unlock the Flavor of French Cuisine with Bechamel Sauce
Bechamel sauce, a fundamental component of French cooking, is a versatile and creamy addition to any dish. With just 7 ingredients, you can elevate your pasta dishes, creamed vegetables, and more.
What is Bechamel Sauce?
This flour-thickened milk sauce is one of the five basic “mother sauces” in French cuisine. It’s a staple in classic dishes like Lasagna alla Bolognese and is often used in creamed-vegetable recipes.
Simplicity at Its Finest
With a yield of 2 cups and a total preparation time of just 30 minutes, this easy recipe is perfect for busy home cooks. The active cooking time is only 20 minutes, leaving you with plenty of time to focus on other aspects of your meal.
Gather Your Ingredients
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 cup minced shallots (optional)
- 1/4 cup all-purpose flour
- 2 cups warm whole milk
- 1 bay leaf
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Let’s Get Cooking!
Begin by melting the butter in a small, heavy saucepan over medium heat until it starts to foam. Add the minced shallots (if using) and sauté for 2 minutes, taking care not to let them brown.
The Thickening Process
Reduce the heat to low and add the flour, whisking until smooth and the raw taste is cooked off, about 1 minute. Gradually whisk in the warm milk, then add the bay leaf. Cook until the sauce has thickened, stirring often, about 10 minutes.
Finishing Touches
Stir in the ground nutmeg and kosher salt. Season with ground white pepper to taste. Allow the sauce to cool slightly before using, and don’t forget to discard the bay leaf.
With your bechamel sauce ready, the possibilities are endless. Get creative and enjoy!
Leave a Reply