How to Make Bechamel Sauce

Bechamel sauce is a traditional French sauce made from butter, flour and milk. This easy to combine sauce is used as the base for a number of cream sauces, gratins, macaroni with cheese and more. Check out the instructions below for how to make a delicious bechamel sauce.

Table of Contents

Ingredient

2 tablespoons butter
4.5 tablespoons all-purpose flour
3 cups of milk
1 teaspoon salt
1 pinch nutmeg powder

Prepare materials

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Measure ingredients. The ratio of milk, flour, and butter is important when making bechamel sauce, as the texture and flavor of the sauce depends on these three ingredients. Remember to use the right amount of ingredients: 2 tablespoons butter with 4.5 tablespoons flour and 3 cups milk.

If you prefer a thicker sauce, you’ll use 1/2 cup of flour. For a more liquid sauce, add 1/2 cup of milk.
Using whole milk will make the sauce thicker than using low-fat or skim milk.

Heat the milk. Pour the milk into a small saucepan and place on the stove over medium-low heat. Heat the whole milk, but do not bring it to a boil. Remove the pot from the heat when the milk is hot and cover the pot. ^{[1] X Research Source}

You can also heat the milk in the microwave (if you like). Use low heat and heat the milk for about a minute. Check if the milk has been heated; if not, continue to microwave the milk and heat for about a minute.
If the milk is boiling, it’s best to use fresh milk because boiling milk can affect the taste of the sauce.

Do the roux

Melt butter. Place butter in a small saucepan and cook over medium heat. Heat the butter until completely melted, but not brown.

Add flour. Put all the flour in the pot along with the butter. Initially both ingredients will curdle. You just need to use a wooden spoon to stir to make the mixture no longer lumpy and become smoother.

Heat the roux. Continue to cook the mixture over medium heat, stirring constantly, about 5 minutes. While cooking, the roux will darken in color. The roux is finished in a golden color – often referred to as a “blond” roux. ^{[2] X Research Source}

Do not allow the roux to brown as this will affect the flavor and color of the bechamel sauce.
You turn the stove down to low heat (if necessary) so that the roux does not boil too quickly.

Finish the fever

Add a tablespoon of milk. Quickly stir the milk into the roux mixture to dilute. Remember to stir the entire roux; The mixture will now be slightly diluted, but not as thin as water.

Stir in the remaining milk. Slowly pour the remaining milk into the pot and stir at the same time. Continue pouring and stirring until the milk is gone, then keep stirring the mixture for a few more minutes.

Add nutmeg to the bechamel sauce. The white, thick, greasy sauce can now be seasoned with a little salt and pepper. Drizzle sauce over steamed vegetables or rice and serve immediately, or use as a base for another dish.

Completed.

Use bechamel sauce

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Make macaroni and cheese . After making the bechamel sauce, add a few cups of cheddar cheese, stirring until the cheese is melted. Drizzle the sauce mixture over the pasta, then place in the baking tray. Add shredded cheese to the top of the dish and bake until the surface is bubbly and browned.

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Make potato gratin. Drizzle bechamel sauce over thin slices of potatoes and diced onions in a baking tray. Add grated Parmesan cheese to the top of the dish. Bake until the potatoes are crisp and the sauce and cheese come to a boil.

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Make a cheese soufflé. Stir in the bechamel sauce with the beaten eggs, cheese, and seasonings. Pour the mixture into the soufflé bowl and bake until the surface is brown and puffy.

Ingredient

Steps

Prepare materials

Do the roux

Finish the fever

Use bechamel sauce

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