Classic White Bechamel Sauce Recipes

BéCHAMEL SAUCE

Steps:

• Melt butter in saucepan over medium heat (saucepan needs to hold at least 2 quart).
• Whisk flour into butter and cook, whisking constantly, for 2-4 minutes. Flour must not brown.
• Gradually whisk milk into flour/butter mixture, do not allow lumps to form. Once all milk has been added, reduce heat to medium-low and simmer until sauce has thickened, whisking constantly (if sauce hasn't thickened after 5 minutes, heat setting is too low - increase a little until sauce is just bubbling and thickens).
• If needing a thinner sauce, slowly and gradually whisk in more milk until desired consistency is reached.
• Season sauce with ground nutmeg and add salt and pepper to taste. Use in favorite recipe.

CLASSIC BECHAMEL SAUCE

Steps:

• Use or store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before storing. Refrigerate, tightly covered, up to 5 days, or freeze up to 3 months.

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

CLASSIC BECHAMEL: WHITE SAUCE

Steps:

• In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
• Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
• To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
• Serve with fish, shellfish, vegetables or egg dishes.

CLASSIC BéCHAMEL SAUCE RECIPE (WHITE SAUCE)

Steps:

• In a 10-inch skillet, over medium heat, melt 2 tablespoons of butter.
• Sprinkle in flour and whisk, cooking for 1 to 2 minutes.
• While whisking, pour in milk. Whisk slightly aggressively to break up any lumps until smooth.
• Heat, while continuing to whisk until the sauce begins to thicken. About 2 to 4 minutes.
• Remove off of the heat and season with salt, pepper and nutmeg.