Suitable for any dish: Bechamel sauce

Béchamel sauce, a classic of French cuisine, forms the base of many oven-baked dishes. It is prepared by sautéing flour and butter, then combining them with milk and cooking them together. Its name comes from Louis de Béchamel, a courtier of King Louis XIV in the 17th century.

Béchamel sauce is the precursor and foundation of all white sauces. It adds flavor to countless recipes, from baked pasta to braised eggplant, and from roasted broccoli to cauliflower. Its ease of preparation and the availability of its ingredients make it one of the most popular sauces.

Although achieving the perfect consistency might seem difficult, it's quite easy to prepare with a few simple tips. If you prefer, you can also make the sauce without aromatic ingredients like chopped onion and bay leaf. Let's get started on preparing the most delicious sauce ever! Enjoy!

Ingredients for the béchamel sauce recipe

2 tablespoons of butter

2 tablespoons of flour

2.5 cups of milk

1/4 teaspoon of salt

1/4 teaspoon of black pepper

The secret to a perfect béchamel sauce recipe

Depending on your preferences, grated nutmeg also goes very well.

How to prepare béchamel sauce?

For the béchamel sauce, add 2 tablespoons of butter to a saucepan. Melt the butter over medium heat, being careful not to burn it.

Add 2 tablespoons of flour to the melted butter and fry until the flour loses its raw smell.

Once the flour is toasted, gradually add 2.5 cups of milk, stirring with a wire whisk.

Once it has a smooth consistency, add the rest of the milk.

Cook, stirring constantly, until the sauce thickens. Finally, add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Stir a little more and remove from heat.

The béchamel sauce is ready! Enjoy!

Cooking suggestions for the béchamel sauce recipe

If the hole formed when you scrape the spoon with your finger does not fill up again, it means the consistency is correct.

How to prepare béchamel sauce?

Making béchamel sauce is very easy; first, gather the necessary ingredients. Melt the butter in a saucepan, being careful not to burn it. Add the flour to the melted butter and cook until it loses its raw smell. After cooking the flour, gradually add the milk, whisking constantly until you achieve a smooth consistency. Cook until the sauce thickens, then season with salt and pepper and use it in your dishes.

What to do with leftover béchamel sauce?

You've prepared delicious dishes with béchamel sauce, but if you have some leftover and don't know what to do with it, we have some new recipe ideas for you. Thanks to its incredible versatility with meats, pasta, chicken, and vegetables, béchamel sauce adds a special touch to any meal. You have to try these recipes!

Can you make béchamel sauce with vegetable oil?

Bechamel sauce is traditionally made with butter, but of course you can use vegetable oil if you prefer.

How do you thicken béchamel sauce?

To thicken béchamel sauce, you need to use the correct proportions of flour and milk. If you want a thicker consistency, you can increase the amount of flour or use less milk.

Why does béchamel sauce curdle?

The most common reasons why béchamel sauce curdles are adding the milk too quickly or cooking the sauce over high heat.

What's the secret to making the perfect béchamel sauce?

To prepare the béchamel sauce, melt the butter over low heat without letting it burn. Add the flour and cook it briefly, then gradually whisk in the milk in two or three batches, stirring constantly until you have a smooth sauce. Although the béchamel sauce may be quite thin at first, it will thicken as it cools. If it becomes too thick, you can thin it with more milk. You can also prepare the béchamel sauce in advance, cover it with plastic wrap, and refrigerate it.

What consistency should the béchamel sauce have?

The ideal consistency for béchamel sauce should be fluid, but thick enough to coat the back of a spoon. It shouldn't be too runny or as thick as porridge.

How long should the béchamel sauce boil?

The béchamel sauce is simmered for about 5 minutes after adding the milk, until it thickens. Stir constantly to prevent lumps from forming.