Home    Share Recipe    FAQ    Contact    HubGarden    Login
Join our Facebook Group to share recipes and cooking advice.

Bechamel Sauce

by Sarah Bell (follow)
Check out the latest Fidget Spinner craze over at fidgetspinnersydney.com.au
Italian (218)      Sauce (70)      French (48)      Milk (32)      Butter (12)      Flour (8)      Bechamel (1)     
Learn how to make a Bechamel Sauce and you have the key to good French cooking.

Preparation Time: 2 minutes
Cooking Time: 10 minutes
Makes: 4 servings

3 tablespoons butter
3 tablespoons flour
1 cup milk

The quantities here make a thicker sauce. If you want a thinner sauce, use 1 tablespoon of butter and flour. The trick with a good roux (the butter/flour base of your Bechamel sauce) is to keep the butter and flour in equal quantities.

Cut the butter into cubes and put in a pot on low heat to melt the cubed butter.

butter roux
Add butter

Once butter is melted, add flour and mix into a smooth paste, still on a low heat.
Cook for about a minute, stirring the whole time. Cooking until the floury taste has left the mixture. You can't leave a Bechamel sauce cooking on it's own to go and do something else, even if you're still in the kitchen, as it can spoil very easily if left unattended. The secret is to stir and stir until their are no lumps before adding milk.

butter roux
Add flour

Once it is a smooth paste, slowly start to add milk to the butter and flour mixture. Stir it in as you go so that it thickens gently into a sauce.

butter roux
Stir and stir until smooth

You may need less or more than 1 cup depending on the consistency you are going for, so add milk slowly until the desired consistency is reached.

butter roux
Slowly add milk

Once reached, remove this pan from the heat or it will overcook and dry out your sauce.

bechamel sauce roux
Remove from heat once ready so as not to overcook

This will give you a basic Bechamel sauce. Once perfected, you can experiment with flavours by adding an onion to the milk prior to using milk in the recipe, allowing the milk to take on some of the onion flavour, then discarding the onion and using onion flavoured milk.

Have fun and let us know in the comments box what you added to make this delicious and what recipes you used it in.

I like this Recipe - 6
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by Sarah Bell
view all recipes by Sarah Bell
Articles by Sarah Bell on Other Hubs
Address: Enter from Lackey Street via Bourke Street, North Parramatta At a Glance: Cost: Free ...
A sweet hugging heart makes the perfect Valentine's Day gift
ID: 12871
[ Submit a Comment ]
I like to use this type of sauce as a base for smoked fish pie. I used to use smoked snapper in NZ but in Australia I use smoked cod. Add onion, sometimes some prawns or other seafood & a little cheese for some added flavour. Vegeta powdered stock also adds flavour. If you wants something different again, leave out the cheese & add curry powder instead.
Trending Recipes
Easy (2874)
Healthy (1888)
Vegetarian (1517)
Quick (1387)
Dinner (2274)
Lunch (1798)
Dessert (1081)
Breakfast (581)
Family (1525)
Simple (966)
Snack (848)
Vegan (744)
Kids (743)
Chicken (692)
Baking (674)
Chocolate (537)
Sweet (414)
Cheese (387)
Salad (362)
Winter (315)
Sweets (307)
Pasta (281)
Cake (270)
Soup (256)
Rice (247)
Snacks (239)
Bread (238)
Summer (237)
Fish (236)
Eggs (230)
Brunch (217)
Fruit (215)
Tomatoes (202)
Mushrooms (190)
Banana (187)
Low Fat (183)
Beef (175)
Coconut (175)
Curry (173)
Seafood (169)
Nuts (169)
Side Dish (165)
Biscuits (164)
Bacon (152)
Cakes (149)
Spicy (145)
Potato (144)
Avocado (143)
Party (142)
Entree (137)
Spinach (135)
Copyright 2012-2018 OatLabs ABN 18113479226. mobile version